MARKET POTENTIAL OF RICE BRAN AS AN INGREDIENT TO NATURAL PRODUCTS OF SELECTED MANUFACTURERS IN...

1

MARKET POTENTIAL OF RICE BRAN AS AN INGREDIENT TO NATURAL

PRODUCTS OF SELECTED MANUFACTURERS IN

SELECTED AREAS IN CALABARZON, 2012

ABIGAILE LYNNE EMRADURA AGUILA

Submitted to the Faculty of the Department of Agricultural Economics, College of

Economics and Management, University of the Philippines Los Banos in partial

fulfillment of the requirements for graduation with the degree of

BACHELOR OF SCIENCE IN AGRICULTURAL ECONOMICS

Major in Agricultural Marketing and Prices

August 2012

3

BIOGRAPHICAL SKETCH

Abigaile Lynne Emradura Aguila was born in Tondo, Manila on 31stof August

1991. She was the eldest among the four daughters of Ricardo Hernandez Aguila and

Evelyn Emradura Aguila. She pursued her primary and secondary education in North

Marie Montessori Academy in Calamba City, Laguna. She graduated as the class

valedictorian in elementary and as the class salutatorian in high school. She was the

former editor-in-chief of “The Summit,” a school paper. She was a qualifier in the

Division Schools Press Conference (DSPC) and Regional Schools Press Conference

(RSPC) in headline writing and copy reading in 2006 and 2007. She was also a member

of Youth Environmental Steward (YES) - Bayer Calamba and Gawad Kalinga 1 Milyong

Bayani (GK 1MB).

In June 2008, she pursued her tertiary education in University of the Philippines

Los Banos and took up Bachelor of Science in Agricultural Economics Major in

Agricultural Marketing and Prices. She was twice a college scholar (2nd

semester of

2008-2009 and 2011-2014) and an honour roll (2nd

semester of 2009-2010 and 2010-

2011, and 1st semester of 2011-2012). She was also one of the members of the group

finalist of the Entrep Student Challenge, a business plan competition sponsored by

Summit Media Philippines, on October 2010.

After all of her achievements in academics, knowledge skills, principles and

values attained from UPLB, she is looking forward to start and secure a career in the field

of marketing and research, in aim to support her family. She wants to pursue her masters

after gaining relevant experiences regarding her field of studies. She also wants to be an

exemplary entrepreneur two years from now, venturing in the food and natural ingredient

business.

ii

3

ACKNOWLEDGEMENT

“If there is no pain, there is no gain.” In life, we have to experience different

kinds of pain, hardships, difficulties and even consequences in order to learn and gain

something from it. I can relate this known quotation to my experiences in doing this

thesis. Honestly, doing this thesis was the hardest challenges that I have encountered in

my college life. I was definitely under stress and pressure upon doing this market

potential study. There were times that I am about to give up but still, my adviser, Dr.

Salvador P. Catelo, always give me inspiring and motivating words, to still continue, do

my best and work beyond my limits.

I believe that all of the challenges that we encounter in our daily lives are puzzle

pieces that complete us as a firm and experienced person. I am so grateful that many

people did not let me down during the time that I am doing this thesis. Thank you for the

moral, financial and intellectual support that these people offered me.

I would like to extend my gratefulness to my dearest adviser, Dr. Salvador

“Dong” P. Catelo, for all the values in life that you have taught me. Thank you for

always boosting my confidence and motivating me especially in times of great pressures.

Thank you for all the patience, time and effort that you gave me. I will never forget the

advices, life stories and principles that you shared to me. I will always treasure the

lessons about decision making, responsibility, professionalism, time management,

opportunity costs, feasibility studies, research, policy making, and even non-academic

matters pertaining to life and love. Sir, you are more than just a professor, you are also a

friend and a mentor to me.

Thank you to my panelists, Dr. Marilyn Elauria and Dr. Al Manilay, for all the

constructive criticisms, suggestions and comments regarding my outline. Thank you for

not making me so nervous and uneasy during my manuscript defense.

Thank you to my dearest scribes, my close friends, Monica Ferrer and Miah

Naanod, for always being there during my outline and manuscript defense. More than

that, thanks for the moral and spiritual support.

Thank you to all the people in CEM library, the AgEcon faculty and staff, the

people in CEM OCS for being kind to me whenever I ask for your assistance. Thank you

to Sir Vista, Sir Gordoncillo, Sir Yorobe, Sir Bates, Ma’am Piadozo, Ma’am Delos

Reyes, and Ma’am Rapera for believing that I can do and finish this thesis.

Thank you to all my friends in UPLB, especially to my co-advisees, Miah,

Monica, ate PH and ate Tin, to my AgEcon batchmates, Kelvin, Efrille, Ka Yan, Jed,

Rovi, Jessica, Matthew, Gab, Joyce, and Alec. You helped me enjoy my academic life

in spite of stress and pressure.

Thank you to my closest friend, Kelvin, for the continuous moral support and

motivation. You are such an optimistic person and a good friend.

iii

3

Thank you to Sir Catelo’s RAs, ate Carol and ate Seph, for always being there

for me when I need assistance. Thank you for updating me whenever Sir is around.

Thank you to all the company-respondents who cooperatively participated in the

survey. Thank you for giving me necessary data regarding my study. Thank you for your

time and effort.

Thank you to my best friend, Shaira Regmalos, for always being there for me

when I am down. Thank you for the moral support, encouragement and advices.

Thank you to my special friend, Aaron Noelle, for inspiring and motivating me to

finish my thesis. Thank you for the love and moral support.

Thank you to my siblings, Claudette, Kyla and Yzah, for reducing my stress,

making my day, and supporting me with all of my challenges in life including this one.

Thank you so much to my dearest parents, Mr. Ricardo Aguila and Mrs. Evelyn

Aguila. Ma and Pa were the biggest reason why I am striving so hard to finish this

because I want you to be proud of me. There is no word that can express my deepest

gratitude and appreciation on all of your efforts including moral and financial support. I

dedicate this to you. Thank you for always loving, encouraging and understanding me in

spite of my shortcomings as your daughter. Thank you and I love you both.

Thank you GOD for giving me this rare kind of opportunity. Thank you for being

always at my side. Thank you for all of the blessings, guidance, love, and even the

challenges which make us a better person. Without You, this thesis is not possible. Thank

You so much and I love You GOD!

ABIGAILE LYNNE EMRADURA AGUILA

iv

3

ABSTRACT

This study was an effort to determine the market potential of rice bran as

ingredient to natural products of selected manufacturers in selected areas in

CALABARZON, 2012. Specifically, it aimed to: (1) identify the major physical and

business attributes of rice bran that the selected local natural manufacturers consider; (2)

identify the sourcing practices that the selected local natural ingredient manufacturers are

willing to undertake; (3) determine the marketing arrangements that the selected local

natural ingredient manufacturers are willing to engage in; (4) estimate the willingness to

pay (WTP) of selected local natural ingredient manufacturers toward different forms of

rice bran; and (5) recommend measures that can harness the market potential of rice bran

as a natural ingredient.

For the period 2000-2011, total rice bran supply, which was determined as 8-10%

of the total rice paddy production, showed an increasing trend. Moreover, rice bran is

used in the production of feeds, organic fertilizers and natural products.

The WTP was used to determine if rice bran as an ingredient to natural products

has market potential. Moreover, elicitation method was utilized to determine the selected

local natural ingredient manufacturers’ WTP toward the different forms of rice bran.

Moreover, continuous rating on physical and business attributes of rice bran and

descriptive analysis by the aid of frequency counts and measures of central tendency

were employed to primary and secondary data.

It was found out that the majority of the company-respondents belonged to

corporations and have just started in the natural ingredient industry, with 1-5 years of

experience in operation. Huge fragment were into nutraceuticals and non-CHPI members.

Rice bran as an ingredient to natural products has market potential since this

study revealed that majority of the company-respondents were aware that rice bran is a

natural ingredient and has potential to be income-generating. Also, majority of them have

plan to venture into rice bran utilization. With respect to marketability and acceptability

of rice bran as an ingredient to natural products, majority of them prioritized nutritive

value as one of the physical attributes and price as one of the business attributes.

With respect to WTP of the company-respondents’ towards the different forms of

rice bran, refined rice bran oil has the highest minimum and maximum values, amounting

to 286.00 PHP/L- 697.40 PHP/L. It was followed by crude rice bran oil (56.88 PHP/L-

83.33 PHP/L), stabilized rice bran (9.20 PHP/kg- 12.88 PHP/kg) and raw rice bran (4.29

PHP/kg- 6.00 PHP/kg). With respect to perceived demand growth of rice bran in the next

5-10 years, majority of them have aggressive growth perception of 5-10%. For sourcing

practice and marketing arrangement, majority preferred local sourcing and long contract

with local rice bran producers.

v

3

Although rice bran as an ingredient to natural products has market potential, the

company complained of the following problems: (1) lack of information on prices, forms

of rice bran and extractable products from rice bran; (2) lack of available technology on

stabilization and extraction of oil from rice bran; (3) costly investment on the technology

for rice bran utilization; (4) uncoordinated arrangement between rice bran sources

(farmers, millers) and local natural ingredient manufacturers; (5) lack of consumers’

knowledge of rice bran for human consumption/ human use; and (6) lack of studies on

the economic uses and value of rice bran.

Given these, it was recommended to: (1) establish public information sites and

awareness programs regarding rice bran; (2) provide quality preserving-and-enhancing

facilities for rice bran; (3) encourage government to take initiative and encourage private

sectors in funding and commercialization; (4) stimulate tax incentives; (5) promote

contract arrangement; and (6) facilitate further studies on the economic aspect of rice

bran utilization.

vi

3

TABLE OF CONTENTS

TITLE PAGE

NO.

Title Page i

Biographical Sketch ii

Acknowledgment iii

Abstract v

Table of Contents vii

List of Tables ix

List of Figures xi

List of Appendices xi

INTRODUCTION 1

Background of the Study 1

Statement of the Problem 5

Significance of the Study 5

Objectives of the Study 6

REVIEW OF RELATED LITERATURE 7

CONCEPTUAL FRAMEWORK 15

HYPOTHESES OF THE STUDY 18

RESEARCH METHODOLOGY 19

Types of Data and Method of Data Collection 19

Selection of Study Area of Respondents 19

Method of Data Analysis 20

Limitations of the Study 24

RESULTS AND DISCUSSION 25

Industry Notes of the Rice Bran-User Industries 25

The Philippine Natural Ingredient Industry 25

Rice Bran-User Industries 26

Rice Bran Utilization 31

vii

3

TITLE PAGE

NO.

Local Rice Bran Supply 34

Demographic Characteristics of Company-Respondents 34

Plan to Venture in Rice Bran Utilization 40

Awareness on Rice Bran as a Natural Ingredient and 41

Awareness on Rice Bran as Potential Income Generator

Physical and Business Attributes of Rice Bran 43

Acceptability of the Different Forms of Rice Bran 47

Sourcing Practices of Rice Bran 48

Marketing Arrangements in Rice Bran Utilization 50

Perceived Demand Growth of Rice Bran 51

Willingness to Pay for the Different Forms of Rice Bran 53

Results of Cross Tabulation Analyses 55

Plan to Venture and Awareness on Rice Bran as a 56

Natural Ingredient

Plan to Venture and Awareness on Rice Bran as 59

Potential Income Generator

Ownership Status and Awareness on Rice Bran as a 61

Natural Ingredient

Ownership Status and Awareness on Rice Bran as 63


Years of Operation and Awareness on Rice Bran as a 65

Natural Ingredient

Years of Operation and Awareness on Rice Bran as 67


PROBLEMS ENCOUNTERED 70

SUMMARY AND CONCLUSION 73

RECOMMENDATIONS 79

BIBLIOGRAPHY 83

APPENDICES 86

viii

3

LIST OF TABLES

TABLE TITLE PAGE

NO. NO.

1 Total volume of rice paddy and rice bran production 35

(in metric tons), Philippines, 2000-2011

2 Distribution of company-respondents by ownership 38

status, years of operation and membership in selected

area in CALABARZON, 2012

3 Distribution of the company-respondents’ plan to venture 42

in rice bran utilization and awareness on rice bran in

selected areas in CALABARZON, 2012

4 Distribution of the company-respondent s’ consideration 45

on the physical and business attributes of rice bran in

selected areas in CALABARZON, 2012

5 Rating on the physical and business attributes considered 46

by the company-respondents in selected areas in

CALABARZON, 2012

6 Distribution of the acceptability of the different forms 49

and company-respondents’ preference in sourcing

practices of rice bran in selected areas in

CALABARZON, 2012

7 Distribution of the company-respondents’ preference in 52

marketing arrangement in rice bran utilization and

perceived demand growth of rice bran in the next

5-10 years in selected areas in CALABARZON, 2012

8 Measures of central tendency and willingness to pay 55

of the company-respondents towards different forms

of rice bran in selected areas in CALABARZON, 2012

ix

3

TABLE TITLE PAGE

NO. NO.

9 Cross tabulation analysis of company-respondents’ 58

plan to venture in rice bran utilization and awareness

on rice bran as a natural ingredient in selected areas

in CALABARZON, 2012


plan to venture in rice bran utilization and awareness

on rice bran as potential income generator in selected

areas in CALABARZON, 2012


ownership status and awareness on rice bran

as a natural ingredient in selected areas in

CALABARZON, 2012


ownership status and awareness on rice bran

as potential income generator in selected areas in

CALABARZON, 2012


years of operation and awareness on rice bran as a

natural ingredient in selected areas in CALABARZON,

2012


years of operation and awareness on rice bran as

potential income generator in selected areas in

CALABARZON, 2012

x

3

LIST OF FIGURES

FIGURE TITLE PAGE

NO. NO.

1 Conceptual framework of the market potential of rice 15

bran as an ingredient to natural products of selected

manufacturers in selected areas in

CALABARZON, 2012

2 Local rice bran supply by utilization, Philippines 32

3 The processes of stabilizing rice bran and extracting 33

crude and refined rice bran oil

4 Company-respondents by nature of business in selected 45

Areas in CALABARZON, 2012

LIST OF APPENDICES

APPENDIX TITLE PAGE

NO.

A Survey Questionnaire 86

xi

3

MARKET POTENTIAL OF RICE BRAN AS AN INGREDIENT OF NATURAL

PRODUCTS OF SELECTED MANUFACTURERS IN SELECTED

AREAS IN CALABARZON, 20121

1Thesis manuscript submitted in partial fulfillment of the requirements for

graduation with the degree of Bachelor of Science in Agricultural Economics, Major in

Agricultural Marketing and Prices from theDepartment of Agricultural Economics,

College of Economics and Management, University of the Philippines Los Baños.

Prepared under the supervision of Dr. Salvador P. Catelo.

ABIGAILE LYNNE E. AGUILA

INTRODUCTION

Background of the Study

According to United States-Food and Drug Authority (US-FDA), natural

ingredients are ingredients extracted directly from plants and animal parts as contrary to

being chemically- processed or synthetically produced. Few examples of these natural

ingredients are Papain from Papaya, Corosolic acid from Banaba, Bixin from Atsuete,

Moringa oil from Malunggay, and Gamma oryzanol and Rice bran oil from Rice bran

(Arroyo, M.A. et al, 2010). There are many different natural ingredients located and

planted in the Philippines and these range from root crops, plants, seeds, nuts, flower,

fruits, grasses, herbs, and even marine life.

Furthermore, natural ingredients are not new in the Philippines since these

ingredients were traditionally used ever since the early Filipino era when pharmaceutical

products have not fully taken off in the Philippine market. Most of these ingredients are

used primarily in feed milling, organic fertilizer making, food processing, cosmetics, and

2

pharmaceuticals. However, new categories like nutraceuticals and cosmeceuticals are

continuously expanding the natural ingredient industry.

Natural ingredients are mainly used in three major sectors in the industry namely,

cosmeceutical, pharmaceutical and functional food sectors. Cosmeceutical is one of the

emerging sectors in the natural ingredient industry that caters to cosmetic products. It

includes one or more bioactive ingredients that provide positive psychological effect on

cellular level. These ingredients are used to confer drug-like benefits including vitamins,

phytochemicals, enzymes, antioxidants and essential oils. On the other hand,

pharmaceutical has been long established to produce both chemical and natural-based

products which provide medical benefit to chronic and lifestyle diseases. This sector

includes huge companies that usually use medicinal and aromatic plants, vegetable

alkaloids, herbal medicines and herbal supplements. Functional food industry is also one

of the emerging industries that produce conventional foods that are consumed as part of

usual diet. These functional food products have psychological benefits to consumers. It

could reduce the risk of chronic diseases further than basic nutritional functions. The

natural ingredients used in this sector include natural colours, flavours and sweeteners,

vegetable oils and fats, stabilizers and emulsifiers, preservatives and antioxidants.

Nutraceutical is a subsector under the functional food that caters in purifying and

isolating products from foods that are generally sold in medicinal forms, usually

associated with food. Aside from psychological benefits, they also provide protection

against chronic and lifestyle diseases. The ingredients supply substances that bring health

2

5

and medical benefits, taking account of disease prevention and treat against several kinds

of diseases (Agri Food Trade Service, 2011).

To date, there is confusion among the consumers regarding their understanding of

nutaceuticals and pharmaceuticals. Consumers often mistakenly perceive nutraceutical

products as pharmaceuticals. Hence, Department of Health (DOH) disperses information

on the differences between the two sectors. Accordingly, nutraceuticals refer to naturally-

based supplements while pharmaceuticals can be naturally-based, chemically-based and a

combination of synthetic and natural ingredients. Moreover, in USA, Food and Drug

Authority (FDA) do not approve nutraceuticals since it do not bear with the set standards

regarding quality and encapsulation; whereas pharmaceuticals do (International Quick

Search Directory, 2012).

The natural ingredient industry has a growing global and Philippine market. The

global health and nutrition sector alone has an approximately 4 billion USD sales in

2009. The demand for cosmetics and medicine grows annually by about 10% while the

demand for organic and natural ingredients increases by approximately 3% annually

(Department of Agriculture Biotechnology Program, 2010). More people recognize the

benefits from natural ingredients such as slowing down ageing, enhancing beauty,

promoting digestive health, promoting cognitive health, addressing allergens, and

preventing occurrence and risks of lifestyle and chronic diseases. Every consumer is in

search for wellness due to changing environmental conditions and demographic change.

Nevertheless many local natural ingredient manufacturers are hesitant to embark

on natural ingredient utilization due to their lack of technical and market studies. For

3

5

instance, rice bran is one of the natural ingredients that have potential for business. It has

high fiber, vitamin and mineral, high protein and oil content (Food and Agriculture,

2011). Ironically, a huge proportion of rice bran produced yearly in the country is wasted.

Only 10% is used in the fertilizer industry and 36% in the feed milling industry, leaving

54% of it untapped (Food and Agriculture Organization, 1997). In contrast, rice bran is

efficiently used in Thailand and China as functional food. They extract oil from rice bran

and process them into healthy consumable oil.

According to IRRI (2009), 100 kilograms of rice can approximately generate 8-10

kilograms of rice bran, or an 8%-10% recovery rate. Rice bran can supply a mixture of

proteins, crude fiber, fat, and ash. It has high nutritive value since it is also a source

vitamin B complex, vitamin E, anti-oxidants and it also lowers cholesterol in the

body(International Rice Research Institute, 2009). However, due to non-stabilization of

rice bran, it is still discarded or used as an animal feed despite its high content of

bioactive substances (Helal, A.M., 2009).

Rice bran is slowly getting known in cosmetics, pharmaceuticals, nutraceuticals,

and food processing sectors. It is used in soap, lotion, make-up, and aromatic oil in

cosmetics production. For pharmaceuticals andnutraceuticals, it is commonly utilized in

the production of herbal and dietary products; while in food processing, it is used as

Stabilized Rice Bran (SRB), an ingredient for processed meat products, cereal products,

and pastries. However, most of the manufacturers and/ or processors are sourcing their

rice bran from abroad. (Department of Agriculture Biotechnology Program, 2010).

4

5

Statement of the Problem

A typical setting of rice production in the Philippines is where farmers are paying

for the milling services done by the rice millers and their utmost concern is to have their

rice milled. Under the present set-up, farmers have no concern on the residual of rice

milling as they leave them in rice mills. Actually, rice bran, as a pointed out earlier, can

be utilized as ingredient to feeds and organic fertilizer production. If only rice bran could

be utilized appropriately, the farmers and/ or the millers could generate additional

income. The lack studies particularly, the economic aspect of rice bran, leaves a vacuum

towards its commercialization. Many manufacturers remain reluctant in venturing into

this natural ingredient because of its unclear demand-supply situation (Department of

Agriculture Biotechnology Program, 2010).

Significance of the Study

Conducting a market potential study may establish a new market dimension for

rice bran as input to production and promote its efficient utilization. Creating a new

market for rice bran as a natural ingredient can partly solve the agricultural issue of

underutilization of by-products of agricultural operation. It will also help to understand

better the problems that are encountered by manufacturers and processors. Hence, a better

policy direction and support system can be facilitated in the rice industry.

5

5

Objectives of the Study

The study was conducted to explore the market potential of rice bran as an

ingredient to natural products of selected manufacturers in selected areas in

CALABARZON. Specifically, it aimed to:

1. identify the major physical and business attributes of rice bran that the local

natural ingredient manufacturers consider;

2. identify the sourcing practice that the selected local natural ingredient

manufacturers are willing to undertake;

3. determine the marketing arrangement that the selected local natural ingredient

manufacturers are willing to engage in;

4. estimate the willingness to pay of selected local natural ingredient manufacturers

towards the different forms of rice bran;and

5. recommend measures that can harness the market potential of rice bran as a

natural ingredient.

6

5

REVIEW OF LITERATURE

Philippine Rice Industry: Production

Rice plays a central role in the Philippines. It has social, political, economic,

technical and environmental implications to every Filipino. It is an irreplaceable meal on

every Filipino’s table. However, due to inefficient rice production of the country,

importation is an option to meet the demand of the Filipinos (World Mission Magazine,

2004).

According to Bureau of Agricultural Statistics, rice production has tripled from

2.32 million metric tons in 1970 to 16.82 million metric tons in 2008 which was reported

to be at its peak. However, in 2009 and 2010, rice production fell to 3.27% and 3.04%,

respectively, due to typhoons that damaged palay crops in Central and Southern Luzon.

Still, many Filipinos are engaged in the rice industry since it is the country’s staple crop

and its local rice production is necessary for meeting the increasing demand for rice.

Moreover, the annual per capita rice consumption is 119.080 kg as of 2009 (Bureau of

Agricultural Statistics, 2009).

The general increasing trend of rice production in the country opens the

opportunity of venturing on businesses that will promote food sustainability. Utilization

of by-products of rice production adds profit in the agricultural sector and promotes new

industries which are utilizing these by-products. Moreover, losses are lessened and

additional profits are incurred.

7

5

Rice Bran as Rice Milling By-product

Throughout the modern world, rice is consumed in its polished form and it is a

staple food in most countries in Asia, including Philippines, Thailand, and Vietnam. The

outer-layer of brown rice is the rice bran which is obtained as a by-product of most rice

milling industries. During the process of rice polishing, the rice bran, containing bran

and the germ of the kernel, is removed from the brown rice. It constitutes 10% of the total

rice paddy.

The raw rice bran rapidly becomes rancid, especially when not stabilized right

after 24 hours. The rancidity is due to the active enzyme, “lipase” that is produced during

the milling. The rancidity of rice bran makes way for the underutilization of this by-

product and it also loses its high nutritive value and palatability (Johnson, I. and

Williamson, G., 2003).

A key process to resolve the issue of rapid rancidity of rice bran is by subjecting it

into stabilization, where the lipase enzyme will be destructed, the product will be

dehydrated and sterilized. The advantages of stabilizing rice bran are it reduces bacterial

contamination, fights molds, aflatoxins and yeasts; it ruptures oil cells allowing for

texturization and shaping. Moreover, it enhances palatability without damaging its

nutritive value (Applewhite, T. H., 1989).

Status of Rice Milling and the Use of its By-products

Rice milling industries generate significant quantities of by-products including

rice husks, rice bran and broken kernels. These by-products are usually underutilized and

are subjected to burning and/ or raw ingredients to feed stuffs. (Toriyama, K. et al, 2005)

8

5

cited a report on the aspects of rice milling and processing in developing countries.

Usually, value-addition is the ultimate goal of every business entity involved in the

scenario. With value-addition, different food and feed manufacturers are taking

advantage to utilize the by-products and to produce in-demand food commodities.

In the Philippines, there are several rice millers and most of them are located in

the rice-producing regions of Central Luzon and Western Visayas. (Yoshizaki, S., 2002)

as cited by Toriyama in the report on the scientific perspective for the 21st century. It

provided a list of factors causing inefficient rice milling and processing. The following

factors are the characteristics of the yielding rice variety, limited equipment and facilities,

unsuitable milling equipment, inadequate facility management, and socio-economic

factors highlighting poor farm roads yielding losses during transportation and handling.

The local rice millers are usually the major sources of raw rice bran. They usually

source additional income from selling rice by-products, including rice husks and rice

hulls to feed manufacturers and organic feed utilizers.

In developing countries, rice bran stabilization has become a trend due to the

increasing demand for economical foods with high nutritive value. Food industries utilize

stabilized rice bran as an emulsifier for processed meat products. They already

substituted rice bran to soya or soy since soy has recorded several allergic reactions to the

consumers and it placed second among all allergens recognized worldwide. Processed

meats emulsified with stabilized rice bran (SRB) give adequate nutrient requirement of

every consumer (Hoogenkamp, H.W., 2010).

Moreover, Food and Agriculture Organization (FAO) foresees a price hike on the

dairy and meat products. This will lead to uprising food costs for at least ten years from

9

5

now, especially in the developing countries India and Philippines (Food and Agriculture

Organization, 2009). With this, every food business entity is finding its way to produce

nutritive but economical foods by using by-products of the agricultural production.

The Philippine Nutraceutical Industry

The emergence of nutraceutical industries expanded as the new millennium

started. According to Philippine Council for Health Research and Development (PCHRD,

2011), the nutraceutical market in the country is getting stronger as the trend goes

towards organic and natural foods and medications. Moreover, the growth is due to the

dependence of the third world countries, including the Philippines, to traditional

medicines. Wherein, 40%-80% of the population depends on traditional medications.

The Department of Science and Technology (DOST) through PHCRD has been

undertaking researches on medicines, specifically herbal medicines which led to the

establishment of local herbal medicine processing facilities. The government has took

part on the development of the nutraceutical industry through funding several research

programs that aim to develop organic and herbal food products, food supplements and

medications.

Related Studies on the Utilization of Rice Bran as an Input to Production

One of the objectives of agricultural economists is to utilize the resources well

and to maximize profits given a certain limited amount of resources. Every firm is in line

with the objective of profit maximization. In relation with the situation of rice bran

industry, there is an existing underutilization of rice bran which causes for the

10

5

inefficiency of the available resources used. In order to improve rice bran’s efficiency of

use, appropriate utilization must be employed. There are several studies showing reasons

and ways to utilize rice bran.

(Helal, A.M., 2009) conducted a feasibility study for the prospective of utilizing

rice bran in Egypt which is also a rice-producing country in the Arab region. He cited that

the country has been producing an average volume of 8 million metric tons of rice

annually and given this opportunity, rice bran utilization through stabilization is the

general objective of the study. Rice bran stabilization is planned to be in industrial and

laboratory scale. The specific objective of the feasibility study is to develop rice bran

nutraceutical products as an aid to fight some common illnesses. The study was supported

by the government and it was initiated by the agricultural sector of the Egypt.

(Elmont, R. J., 2010) conducted a pre-feasibility study on adding value to raw rice

bran by stabilization. The specific objective of the study is to develop a competitive

domestic private sector in Suriname that can contribute to sustainable development and to

facilitate gradual integration of Suriname in the regional and International economy. Its

specific objectives are to improve competitive capacity of the rice sector and it by-

products and identify strengths, weaknesses, opportunities, and threats of the agro-food

industry. The initial step of conducting the study was the fact-finding on the data on the

rice processing and availability of rice bran, rice bran prices, and market demand for rice

bran in the region. An interview to the rice millers and major feed producers was

conducted. Moreover, a logic framework was also prepared for the study. The study

found that the through technological aid and laboratory experiments, value addition is

possible for raw rice bran. It is especially through stabilization of the raw rice bran.

11

5

Prospective markets for stabilized rice bran (SRB) are determined and the current

situation of the production side of the study was modeled.

There are concrete evidences of rice bran utilization in the developing countries

such as Thailand and China. The Philippines has conducive environment and economy to

establish a new market for rice bran as an input to nutraceuticals. Primarily, the use of

natural ingredients was initiated by the herbal industry of the Philippines way back 2001.

The country is most likely to follow the footsteps of developing countries in the

utilization of the by-products of agricultural production and the use of natural ingredients

in medicines and food products. The emergence of different herbal entities in the country

has led to influence the Filipinos in consuming products with natural ingredients in light

for prolonging good quality of life.

Willingness to Pay (WTP)

It is an analytical tool for determining the maximum amount that an individual is

willing to pay for a certain good or service. It establishes the price of a certain product

that is not yet available in the market (George, S., 2010). It is usually done with goods

that are not yet available in the market. In the case of goods that are not yet available in

the market, the willingness to pay (WTP) reflects the potential demand for a certain

product. There are several approaches to measure WTP and these are as follows:

12

5

Dichotomous Choice Method

This is the most common approach wherein the data will be collected is

through personal surveys of consumers. Certain questions will be asked regarding

the consumer’s present attitude, awareness and demographic profile in which

questions can only be answered by a yes or a no or a success or failure. This

approach level-offs the awareness and knowledge of the respondents about rice

bran. It is not an outright question about WTP.

Bidding Game Approach

In this approach, respondents will be randomly assigned a particular bid

from a range of predetermined bids. The bid that will be assigned could be higher

or lower level bid. The respondent will be asked to answer yes or no to every

particular bid and proceed until the highest bid will be recorded. One of the

advantages of this approach is that a maximum WTP can be obtained (DelaCerna,

A.K., Undated).

Payment Card Approach- in this approach, the respondent will choose his

maximum WTP value out of the range of WTP values for a certain good.

Benchmark version of the payment cards will be provided containing average

WTP amount for other goods. WTP for a certain good could be affected by biases

(Mitchell & Carson, 1984 as cited by DelaCerna, A.K., Undated).

Open-ended/ Elicitation Method- this method includes asking the respondents of

their maximum WTP for a certain good without any reference value mentioned to

13

5

them. This is the most convenient method but could create a wide range of

answers and at worse, no responses (DelaCerna, A.K., Undated).

Regarding the literature cited in this study, it can be observed that there is a lack

of studies regarding the economics, specifically the market potential of rice bran. Most of

the studies in the literature were focusing on the technical aspects of rice bran. Indeed,

there were experiments and technical analysis of rice bran but there were no studies

pertaining to the prices, marketability and acceptability of rice bran. With this, there is

really a need to study the market potential of rice bran in order to establish a glimpse of

what rice bran could offer in the market and also to have clear glimpse of the supply and

demand situations of rice bran.

14

5

CONCEPTUAL FRAMEWORK

Market potential is an interplay between future demand and supply of a certain

product. The demand is primarily dictated by the total number of potential rice bran-users

who are usually affected by the following factors: (1) awareness on rice bran as a natural

ingredient; (2) awareness on rice bran as a potential income generator; (3) marketability

and acceptability by the buying population of rice bran as a natural ingredient; and (4)

availability of good quality rice bran.

The demand of rice bran is directly affected by the respondents’ awareness on rice

bran as a natural ingredient and as potential income generator. It is presumed that the

company-respondents that are aware of characteristics of rice bran can potentially utilize

the product as an ingredient in the natural ingredient industry. Moreover, the physical and

business attributes of rice bran are reflected on its marketability and acceptability as a

natural ingredient. This study focused on the main attributes that the manufacturers

consider in utilizing the rice bran as a natural ingredient in their production. The main

physical attributes include color, scent and purity, nutritive value and storage ability;

while the business attributes include accessibility, price, assured supply, and government

regulations and policies. The assessment regarding these attributes was utilized in order

to aid both manufacturers and producers on what things to prioritize and consider in rice

bran utilization. Also, the sourcing practices of rice bran and the marketing arrangements

in rice bran utilization were determined in order to determine the most preferred sourcing

practice and marketing arrangement of the company-respondents. Importation, local

15

5

Supply of rice bran

Market potential of rice bran

as a natural ingredient Demand of rice bran

Milled rice

-Volume of rice production

-Rice bran recovery rate

Marketability &

Acceptability of rice

bran as a natural

ingredient

-Physical attributes

-Color, scent & purity

-Nutritive value

-Storage ability

-Business attributes

-Accessibility

-Reasonable price

-Assured supply

-Government regulations

&policies

Sourcing

practice of

rice bran

-Importation

-Sourcing

from local

producers

-Combination

(both)

Awareness

on rice bran

-As a natural

ingredient

-As potential

income

generator

Number

of rice

bran -

users

Marketing

arrangements

in rice bran

utilization

-Longer contract

with local

producers

-Produce own

supply of inputs

-Produce own

supply of inputs,

process &

distribute mfgd

goods

Figure 1.Conceptual framework of the market potential of rice bran as an ingredient to natural products of

selected manufacturers in selected areas in CALABARZON

16

5

sourcing and a combination of importation and local sourcing were considered the main

sourcing practices of rice bran; while long contract with local producers, production

ofown supply of inputs, and production of own supply of inputs, processing and

distribution of manufactured goods. The type of sourcing practices of rice bran and the

type of marketing arrangements in rice bran utilization can affect the potential demand of

rice bran as a natural ingredient. The more costs incurred in sourcing out and marketing

of rice bran can negatively affect the potential demand of rice bran.

On the other hand, the supply side is directly affected by the volume of rice

production and the rice bran recovery rate; whereas, in the Philippines, the rice bran

recovery rate ranges from 8%-10% (International Rice Research Institute, 2009). The

local rice and rice bran production are lateral with each other.

Obtaining the following data regarding the potential demand and supply of rice

bran, the willingness to pay (WTP) for the different forms of rice bran can be estimated.

The causal relationship between the said factors affecting the demand and supply are very

much important in assessing if rice bran as a natural ingredient has market potential.

17

5

HYPOTHESES OF THE STUDY

1. Nutritive value is the most considered physical attribute of rice bran while

color, scent and purity are the least considered physical attributes of rice bran.

Price is the most considered business attribute of rice bran while government

regulations and policies is the least considered business attribute of rice bran.

2. Company-respondents prefer to source locally rather than to import rice bran.

3. Company-respondents prefer to have long contract with local rice bran

producers; and

4. Refined rice bran oil has the highest willingness to pay, followed by crude rice

bran oil, stabilized rice bran and raw or fresh rice bran.

18

5

RESEARCH METHODOLOGY

Types of Data and Method of Data Collection

This study utilized primary and secondary data. Primary data were obtained

through personal interviews of companies or manufacturers of natural ingredients with an

aid of a pretested questionnaire. Data for collection included the characteristics of the

companies such as type of ownership (OS), years of operation (YO) and nature of the

business. Moreover, other information such as preference of sourcing practices in

utilizing rice bran, marketing arrangement in utilizing rice bran and perceived demand

growth for rice bran in the next five years were gathered.

On the other hand, secondary data focused on the prices of rice bran, number of

rice bran user-industries and the profile of the study areas. The list of the companies were

gathered from the Department of Trade and Industry (DTI), while production and market-

related data were obtained from the Bureau of Agricultural Statistics (BAS), National

Statistics Office (NSO), Central Bank, Food and Agriculture Organization (FAO) and

other international organizations.

Selection of the Study Area and Respondents

This study was done in CALABARZON (Region 4A) since most local natural

ingredient manufacturers are located in that region. Thirty (30) companies were

interviewed via purposive and quota sampling method.

19

5

Method of Data Analysis

Descriptive Analysis

In characterizing the company-respondents, tabular and graphical methods aided

by frequency counts, measures of central tendency and dispersion were employed.

Elicitation Method

Datawere collected through personal surveys of consumers or self-administered

questionnaire. The elicitation method specifically used open-ended question(s) pertinent

to the respondents’ maximum and minimum willingness to pay for the product. There

were no price guidelines or hints used in eliciting the company-respondents’ WTP for the

different rice bran forms. Moreover, before asking the company-respondents’ WTP, they

were informed about the different forms of rice bran and processes in rice bran

utilization. This method also yields the actual value of the respondents’ WTP. It accounts

for willingness to pay without bias.

Rating Scale

A continuous numerical rating scale was employed to determine the company-

respondents’ priority regarding the different physical and business attributes of rice bran.

The rating scale involved a continuous numerical rating with 1 as the highest or most

prioritized and 5 as the lowest or least prioritized. In this rating scale, the company-

respondents can have two or more attributes with the same rating in which, it reflects that

the company prioritizes two or more attributes at the same time.

20

5

Delphi Method

The perceived demand growth for rice bran in the next five years was determined

through the Delphi method. The different operators of local natural ingredient

manufacturing companies were asked about their perception on the growth of rice bran

demand. The perceived demand growth of rice bran that has the highest frequency

reflected the perceived demand growth of rice bran that the local natural ingredient

manufacturers foresee.

Statistical Analysis

The following statistical tests and analyses were carried out to draw a meaningful

inference:

Fisher’s Exact Test of Independence

This methodology is usually done if Pearson Chi square test cannot be utilized in

interpreting for accurate results. Moreover, this test is done if the two major Pearson Chi

square limitations, namely, having an expected frequency of less than 1 and having 20%

of the total cells’ frequency of less than 5, are met. Statistical programs such as STATA

software, SPSS software, SAS software, and QI Macros are needed in running this test.

Furthermore, this test is known to determine if there is an association between the

two variables. In short, this test determines whether one variable is independent of the

other variable. This test is usually done at 5% and 10% alphas. Whereas, when the

probability value of the Fisher’s exact statistic is less than 5% (α=0.05), then the test

21

5

allows for the rejection of the null hypothesis; otherwise, the null hypothesis is accepted.

Fisher’s exact test is also known for yielding more accurate results than Pearson Chi

square test. The data used in this test are in a row and column form, usually in a

contingency table. A 2 by 2 table is commonly used in doing this test of independence

since this is the simplest. However, the same test can be done for more than 2 by 2 tables

(McDonald, J.H.2009).

The null and alternative hypotheses for Fisher’s exact test of independence were as

follows:

Ho: the relative proportions of one variable are independent of the second variable

Ha: the relative proportions of one variable are dependent of the second variable

Say, for awareness on rice bran as a natural ingredient (AW1) and plan to venture in rice

bran utilization (VENTURE), the hypotheses were:

Ho: Plan to venture in rice bran utilization (VENTURE) is independent of

awareness on rice bran as a natural ingredient (AW1) or simply, the two variables are

independent of each other

Ha: Plan to venture in rice bran utilization (VENTURE) is dependent of

awareness on rice bran as a natural ingredient (AW1) or simply, the two variables are

dependent of each other

22

5

The probability associated with the occurrence of the respondents’ answer were

obtained and added. The data were group into a 2 by 2 table such as (only for 2

variables):

- + Total

Group I

A

B

A+B

Group II

C

D

C+D

Total

A+C

B+D

N

Moreover, the exact probability was obtained using the formula below:

23

5

Limitations of the Study

The study focused on the market potential of rice bran as a natural ingredient in

selected areas in CALABARZON. Since there is a difficulty in locating the potential and

current users of rice bran in CALABARZON, only 30 company-respondents were

included in the survey in this study. Moreover, there were approximately 100 registered

small, medium and large scale natural ingredient manufacturers in CALABARZON.

Nevertheless, only 30 company-respondents were willing to be interviewed. These

companies were of more or less 30% of the total population of natural ingredient

manufacturers in CALABARZON.

Also, limitations regarding the use of elicitation method in estimating WTP were

considered wherein the estimates might lead to an understatement of WTP due to lack of

knowledge of the prices, costs and benefits, and free-riding (Ahmed, S.U.&Gotoh, K.,

2006).1

1The methodology used was sourced from Ahmed, S.U. & Gotoh, K., 2006. The Choice of Elicitation Method in CVM

and their Impact on Willingness to Pay in Environmental Assessment. Retrieved 25 February 2012 from

http://www.lb.nagasaki-u.ac.jp/reports/kougaku/pdf/37_68_05.pdf.

24

http://www.lb.nagasaki-u.ac.jp/reports/kougaku/pdf/37_68_05.pdf

5

RESULTS AND DICUSSIONS

Industry Notes of the Rice Bran-User Industries

The Philippine Natural Ingredient Industry

The Philippine natural ingredient industry is composed of different growers,

producers and manufacturers all over the country who are engaged into the production,

manufacturing and distribution of products that contain ingredients derived directly from

plants or animal sources. It is a huge enlarging industry where rice bran belongs. This

industry has been growing over the past few years due to several factors namely, growing

population, aging population, increasing health-consciousness among the population,

climate change and increasing awareness for a healthy lifestyle. The natural ingredient

industry, dealing with herbal medicine and supplements, can be segmented into three

categories which are the Food Industry or the Functional food nutraceuticals, cosmetics

industry or cosmeceuticals and pharmaceutical industry (Department of Agriculture

Biotechnology Program, 2010).

The three different sectors that mainly utilize natural ingredients are the

cosmeceuticals, pharmaceuticals, and functional food sector. These sectors have inherent

characteristics that make them distinct from each other. Cosmeceuticals refer to cosmetic

products that include one or more bioactive ingredients that provide psychological effect

on cellular level. Cosmeceuticals include the use of natural colours, vegetable oils, fats

and waxes, essential oils and oleoresins, vegetable saps and extracts, and raw plant and

materials. These natural ingredients are utilized in the production of different cosmetic

25

5

products ranging from soap, lotion, fragrance, oils, make-up, beauty enhancers, among

others. Pharmaceuticals refer to medicinal products that can be of natural or

synthetically-based. Pharmaceuticalsinclude medicines and supplements that provide

curative and preventive effect among consumers’ illness. Pharmaceuticals also include

the use of medicinal and aromatic plants, vegetable sap extracts, vegetable alkaloids,

herbal medicines, and herbal supplements. On the other hand, functional foods refer to

ingredients that are consumed as a part of a usual diet. It provides psychological benefits

and aid in prevention of lifestyle and chronic diseases. Functional foods include the

utilization of natural colours and flavours, sweeteners, vegetable oils and fats, emulsifiers

and stabilizers, antioxidants, preservatives, and nutraceuticals. Indeed, nutraceutricals is

under the functional food sector. It refers to product that is in purified form obtained from

foods that usually in medicinal forms. These nutraceutical products are not commonly

associated with food but still, it provides psychological benefit and resistance against

chronic diseases (Natural Ingredients Market and Industry Study, 2012 as cited by

Department ofAgriculture Biotechnology Program, 2010).

Rice Bran-User Industries

The Philippines has been producing rice for more than a century. It is considered

as Philippines’ staple food. With the large production of rice in the country, agricultural

wastes such as rice bran and rice husks/ rice hulls are incorporated. The common practice

of Filipino farmers is to bring their palay harvest into the rice millers.According to

Philippinesrice.com, as of 2010, the rice milling fee isPhp 65.00 / 50-kg bag of rice. Most

of the farmers’ concern is just to have their rice milled. Most of them have no intention

26

5

on the agricultural wastes. On the other hand, the rice millers make money out of it by

selling it to the feed millers for Php 5-12 / kg (International Rice Research Institute,

2009). The feed millers are very particular with the quality of rice bran they are buying.

Most of them only consider good quality rice bran, they neglect low ones. Quality is a

very crucial consideration for the feed millers since the raw (fresh) rice bran will further

be subjected into different kinds of milling process. Most of the time, although rice

millers want to sell all of the rice bran (agricultural wastes), they cannot do it since the

issue of rancidity and quality comes in. Rice bran easily becomes rancid in no less than

24 hours. If the bulk of rice bran becomes rancid or is nearly becoming rancid, the rice

millers usually burn it.

According to International Rice Research Institute (IRRI), the rice bran is 8-10%

of the total rice paddy production. Almost 36% of the rice bran supply of the country

goes to the feed milling industries, 10% for inorganic fertilizer industry and almost 54%

of it is untapped (Food and Agriculture Organization, 1997). It can be seen that there is a

huge untapped volume of rice bran in the Philippines causing the underutilization of

potential agricultural products. Rather than going into a waste, rice bran has potential to

be income-generating. Several studies show that it can be income generating since itcan

be used in many ways as long as it is stabilized.Also, it is high in fiber and a perfect

source of protein.

27

5

Feed Milling Industries

One of the industries that use large amount of rice bran is the feed milling

industries in the Philippines. It is composed of the poultry, livestock and aquaculture sub-

sectors. There are about 494 registered feed manufacturing companies in the Philippines

ranging from commercial (mixed) feed manufacturers, non-commercial feed

manufacturers and feed ingredient manufacturers. Based on (Avilla, H. F. et al, Undated),

37.3% - 38.3% rice bran is utilized for producing huge amount of mixed feeds. Moreover,

50% - 55% of the rice bran used in feed milling is imported (Food and Agriculture

Organization, 1997).

Rice bran is one of the most utilized major feed stuff together with yellow corn,

corn bran, wheat bran, copra meal, soybean oil and fish meal (FAO, 1997). Generally,

manufactured feeds have relatively high prices. The high prices of manufactured feeds

are directly dependent on the import prices of ingredients and feed stuffs, availability and

seasonality of the ingredients.

Fertilizer Industry

The fertilizers known to be used by most farmers are the inorganic fertilizers

which accounts for a huge volume of local fertilizer production. This includes urea,

complete, ammonium sulfate, monoammonium phosphate, potash and diammonium

phosphate production. On the other hand, organic fertilizers are used by some of the

farmers but most of it is used in aquaculture, specifically for fishponds. Animal manures,

agricultural by-products and processing residues are the organic fertilizer ingredients

used in agriculture. Rice bran is one of these organic ingredients, specifically D3 class of

28

5

rice bran (third class). D3 class of rice bran is usually used in fishponds although their

utilization is not common.

Natural Ingredient Industry

The Philippine natural ingredient industry is composed of the different growers,

producers, manufacturers and distributors of ingredient derived naturally from plant and

animal sources. The natural ingredient industry is a growing industry in partnership with

some private and public sectors of the society namely, Chamber of Herbal Industries of

the Philippines, Inc. (CHIPI), Department of Agriculture (DA), Department of Trade and

Industry (DTI), Department of Health (DOH), Food and Drugs Authority (FDA),

University of the Philippines Los Banos (UPLB), University of the Philippines Manila

Institute of Pharmaceutical Sciences, Philippine Institute of Traditional and Alternative

Health Care (PITAHC), and some private herbal companies and wellness companies.

Rice bran is one of the considered potential natural ingredients to be further

utilized by the members of the natural ingredient industry. There are several companies

who could potentially utilize rice bran as ingredient to their products. These companies

could use rice bran in the production of the following: nutraceuticals, cosmeceuticals,

essential and massage oils, extracted cooking oils, food additives and fortificants. For

clearer understanding, there is a need to differentiate the following classifications of use.

The following definitions of the different classifications of use are provided below:

Nutraceuticals- natural food and health products providing health and medical

benefits;

29

5

Cosmeceuticals-cosmetic products with active ingredient having health benefit;

Essential and massage oils-aroma therapeutic oils, scented oil with the purpose of

providing therapeutic or calming effect, oils used in body massage;

Extracted cooking oils- oil intended for consumption, for food preparation, for

cooking;

Food additive and fortificants- ingredients used as emulsifiers or extenders,

additive ingredient with nutritive value

As a matter of fact, Gamma Oryzanol and Rice Bran oil are the second most

frequent natural ingredients based on global demand and interest for several natural

ingredients (Department of Agriculture Biotechnology Program, 2010). Moreover, there

are several unique natural ingredients in the Philippines sourced from marine, fruit and

berries. However, founded studies are more focused on rice since it is our staple crop. We

have here our local credible research centers known in Asia such as the International Rice

Research Center (IRRI) and the Philippine Rice Research Institute (Phil Rice). In the case

of the Philippines, although there is a rice bran product craze, research and development

including the market potential and technical aspect of rice bran is still weak. Unlike any

other natural ingredient, there is no need for it to be propagated since it is a by-product of

rice production. What makes the natural ingredient industry problematic is the fact that

the country has inadequate access to appropriate technologies of processing and utilizing

it.

The most common use of rice bran among these companies are seen on the spa

products, cosmeceutical products, specifically rice bran soap, rice bran essential oils, rice

bran conditioner and rice bran massage cream, etc. (oryspa.com). More than this, rice

30

5

bran has greater potential towards nutraceuticals. There were numerous studies claiming

that rice bran can be further used in oil extraction to produce rice bran oil, emulsifying

agent in processed meat products and stabilized rice bran as supplement in encapsulated

and/ or powdered forms (Kahlon, T.S. et al, 1996).

Rice Bran Utilization

The local supply of rice bran is computed as 8-10% of the total rice paddy. The

usual practice in Philippine rice farming is the selling of recovered rice bran to feed

millers and burning it if it easily becomes subjected to rancidity. There were too few

studies in the Philippines regarding the utilization of rice bran. However FAO provides

an estimated data, wherein, an estimate of 36% of the local rice bran supply goes to the

feed milling industry, an estimate of 10% of it goes to the fertilizer industry while the

remaining 54% is left behind untapped (Food and Agriculture Organization, 1997).

31

5

Figure 2.Local rice bran supply by utilization, Philippines.

Source: Aquaculture Feed and Fertilizer Resource Atlas of the Philippines. FAO

Corporate Document Repository.Food and Agriculture Organization, 1997.

Rice bran can be used in such different forms. It can be subjected into different

processes such as stabilization to deactivate the lipase enzyme causing rapid rancidity and

to keep its nutritive value; solvent extraction to extract crude and refined rice bran oil

with a 0.60% rate of recovery and the enzymatic extraction to extract crude and refined

rice bran oil with 2.80% rate of recovery (Villanueva, R.B. Natural Ingredient Industry:

Status and Needs. Philippine Biodiversity Meets Biotechnology).

32

5

Figure3. The processes of stabilizing rice bran and extracting crude and refined rice bran oil.

Sources: Sirikul,A, Moongngarm, A and Khaengkhan, P., 2009.

RAW (FRESH) RICE BRAN

Stabilization Solvent Extraction Enzymatic Extraction

Acid Treatment

Heating (125-135°C, 1-

3 hrs, hum 11-15%)

Hold heating (97-

99°C, 3 mins)

Cooling

Granulating

Stabilized RB

(granular, fine,

extra fine)

Solvent

Evaporation

Desolvenizing

Toasting

Crude RB Oil Defatted RB

Degumming

Caustic

soda

Neutrali

-zing

Sulfuric

acid

Bleaching

Dewaxin

g

Deodorizing

Wintering

Refined RB Oil

Distilled water

addition

pH adjustment (+NHCl

plus cellulose,

hemicellulose)

Shaking Water Bath

(80rpm)

pH adjustment (7.0

+NNaOH, a-amylase,

protease)

Shaking (overnight)

Hot plate heating

(50°C, 30 mmins)

Centrifugation (8000rpm,

4°C, 20mins)

Scraping

RB Oil Collections

33

5

Local Rice Bran Supply

The Philippines is not accustomed of utilizing rice bran for human consumption.

It is usually utilized for animal feeds and organic fertilizers. The rest of it, especially

those that are rapidly becoming rancid was just burned in bulk. There are no available

data regarding the local supply of rice bran but it can be computed as eight to nine

percent (8.0-10.0%) of the volume of total rice paddy production (International Rice

Research Institute, 2010).

It can be seen that there is an increasing trend of rice and rice bran production in

2000-2008. However, the production of rice in the country during 2009 and 2010

declined which also resulted to a decline in rice bran production. There was a 3.27%

decline in rice bran production in 2009 and 3.04% decline in rice bran production in

2010. However, production increased by 5.78% in 2011.

Demographic Characteristics of the Company-Respondents

The demographic characteristics of the company-respondents include their

ownership status, years of business operation, nature of business, and membership.

Regarding ownership status, the company-respondents have varying statuses which were

ranging from corporation, partnership and sole proprietorship. Furthermore, corporations

are known to have shareholders, who are considered as the owner of the business.

Different persons were known to be the owners who take shares of the organization. It

has the advantages of limited liability, permanency, transferability of ownership and easy

access to capital. On the other hand, partnership is somewhat similar to sole

proprietorship except for the fact that two individuals have the claim

34

5

Table 1.Total volume of rice paddy and rice bran production (in metric tons),

Philippines, 2000-2011.

Year

Rice Paddy

Production

Rice Bran

Used for

Organic

Fertilizers2

Rice Bran

Used for

Feeds2

Untapped

Rice Bran2

Total Rice Bran

Supply3

2000

12,389,412.00

401,416.95

111,504.71

602,125.42

1,115,047.08

2001 12,954,870.00 419,737.79 116,593.83 629,606.68 1,165,938.30

2002 13,270,653.00 429,969.16 119,435.88 644,953.74 1,194,358.77

2003 13,499,884.00 437,396.24 121,498.96 656,094.36 1,214,989.56

2004 14,496,784.00 469,695.80 130,471.06 704,543.70 1,304,710.56

2005 14,603,005.00 473,137.36 131,427.05 709,706.04 1,314,270.45

2006 15,326,706.00 496,585.27 137,940.35 744,877.91 1,379,403.54

2007 16,240,194.00 526,182.29 146,161.75 789,273.43 1,461,617.46

2008 16,815,548.00 544,823.76 151,339.93 817,235.63 1,513,399.32

2009 16,266,417.00 527,031.91 146,397.75 790,547.87 1,463,977.53

2010 15,772,318.55 511,023.12 141,950.87 766,534.68 1,419,508.67

2011 16,684,062.00 540,563.61 150,156.56 810,845.41 1,501,565.58

2Total rice bran supply for feeds, organic fertilizers, and untapped based on Figure 2,

page 32. 3Total rice bran supply computed as 9.0% of the total rice production. Nine per cent was

used for conservative purposes (still in the range of 8-10%).

(Source: Bureau of Agricultural Statistics, 2011)

35

5

of ownership of the business. Profits and losses are shared proportion to the capital

contribution of each partner; while sole proprietorship is the simplest form of business. It

is when a single individual owns the firm. It has unlimited liability and it is not a taxable

business entity unlike corporations.

Majority or 19 (63.33%) of the company-respondents were corporations while 7

(23.33%) of the company-respondents and 4 (13.33%) of the company-respondents were

sole proprietorship firms and partnership firms, respectively. In the natural ingredient

industry, specifically in cosmetics and herbal products production, many of the known

firms were of corporation. There were few partnership and sole proprietorship firms.

Moreover, corporations provide the huge production of cosmetics, herbal products,

essential and massage oils and food additive ingredients in the Philippines.

Regarding years of operation, the interviewed company-respondents have varied

years of operation of their businesses which ranged from 1 to 23 years, with an average 8

years of operation. Since the natural ingredient industry has just started after the

millennium, there were many company-respondents who have just started in the business

with less than 10 years of business operation experience. Moreover, majority or 13

(43.30%) of the companies have no more than five years of business operation; followed

by companies with 6-10 years of business experience which comprised 10 (33.30%) of

them, companies with 11-15 years of business experience which comprised 4 (13.30%) of

them; companies with 16-20 years of business experience which comprised 2 (6.700%)

of them; and company with more than 20 years of experience which comprised only 1

(3.30%) of them.

36

5

The most known association of companies engaged in the production, research

and development, manufacture, distribution and trading of herbal products and natural

ingredients is the Chamber of Herbal Industries of the Philippines Incorporated (CHIPI).

It was organized in 2001 initially by 12 companies. Today, the association accounts for

70% of the local herbal and natural market in the Philippines. It actually made 600 USD

including exports in 2007 as stated by the Department of Trade and Industry. Moreover,

the organization has full support in the local natural ingredient industry. It has the role to

promote responsibility in giving safe and effective quality products to consumers, to

show responsibility in product promotion, to be vigilant against unscrupulous players

destroying the overall reputation of the industry, and to assist and guide young and

starting companies in practicing product responsibility and achieving competitiveness

(Chamber of Herbal Industries of the Philippines Incorporated, 2012).

Regarding the membership of the company-respondents, the survey data shows

that majority or 22 (73.33%) of the company-respondents were non-CHIPI members.

While 8 (26.67%) of the company-respondents were members of CHIPI. The result

obtained from the survey was opposite with what is expected. Furthermore, membership

with CHIPI has several advantages such as trainings, seminars, conventions, and also

connections provided by the organization to its members. Membership with CHIPI also

provides association with the Department of Agriculture in terms of research and

development purposes. Given the following privileges, there were still companies that

were not part of CHIPI but indeed, they were interested to be part of it now knowing the

benefits they can get from it.

37

5

Table 2.Distribution of the company- respondents by ownership status, years of operation

and membership, selected areas in CALABARZON, 2012.

ITEM

Frequency Count

Percentage (%)

Ownership Status

Corporation 19 63.33

Partnership 4 13.33

Sole Proprietorship 7 23.33

Total 30 100.00

Years of Operation

1-5 years 13 43.30

6-10 years 10 33.30

11-15 years 4 13.30

16-20 years 2 6.70

>20 years 1 3.30

Total 30 100.00

Membership

CHIPI Member 8 26.67

Non-CHIPI Member 22 73.33

Total 30 100.00

Regarding the nature of business, every company has different nature of

businesses. Some may only have one nature but some may have several nature of

business, making one company to have several responses regarding nature of its

business. Namely, cosmetic or cosmeceuticals, pharmaceuticals, nutraceuticals,

essential and massage oil production, and food additives and fortificant

38

5

production were the nature of businesses that the company-respondents were

involved. For further discussion, the cosmeceutical sector is involved in the

production of cosmetic products that includes one or more bioactive ingredient

that has affirmative psychological effect in cellular level. The pharmaceutical

sector is involved in the production of medicinal products that can be either of

natural or synthetically-based ingredients. The nutraceutical sector is involved in

the production of food that is usually in medicinal forms. These products have

psychological benefit and it prevents occurrence of chronic diseases. The essential

and massage oil sector is a small sector involved in the production and extraction

of crude and refined oil from natural products. Lastly, the food additive and

fortificant sector is a subsector under the functional food sector which is involved

in the production of stabilizers, emulsifiers and preservatives used in preserving

and lengthening the shelf-life of natural food products (Department of Agriculture

Biotechnology Program, 2010).

Furthermore, the survey data with multiple response, show that the

majority or 18 (60.00%) of the company-respondents were into nutraceuticals. It

was followed by 12 (40.00%) company-respondents who were into cosmetics. On

the other hand, 10 (33.33%) company-respondents were into essential and

massage oil production, 8 (26.67%) were into pharmaceuticals, 4 (13.33%) were

into spirulina and organic rice production and utilization, and only 1 (3.33%) was

into food additive/fortificants/ enhancer production.

39

5

Figure 4.Company-respondents by nature of business, selected areas in

CALABARZON, 2012.

Plan to Venture in Rice Bran Utilization

For the companies’ plan to venture, the data were gathered in order to determine

the future users and utilizers of rice bran. Moreover, this determinedif rice bran as a

natural ingredient has a market potential. It was expected that many companies have plan

to venture in rice bran utilization. Moreover, not all of the surveyed companies were

planning to venture into the utilization of rice bran. Majority or 21 (70.00%) of the

company-respondents have plan to venture in utilizing rice bran; while only 9 (30.00%)

of the company-respondents have no plans to venture in rice bran utilization.

40

5

Awareness on Rice Bran as a Natural Ingredient and Awareness on Rice Bran as


It was expected that majority of the company-respondents are aware that rice bran

is a natural ingredient and it can potentially be income generating. Likewise, the survey

for the company-respondents awareness that rice bran is a natural ingredient shows that

still 4 (13.30%) of the company-respondents were not aware on rice bran as a natural

ingredient. While majority or 26 (86.70%) of the company-respondents were aware on

rice bran as a natural ingredient. The result of the survey was close to what has been

expected. The same pattern can be seen with the survey on the company-respondents’

awareness on rice bran as potential income generator having a majority or 22 (73.30%) of

the company-respondents believe that rice bran can potentially be income generating and

only 8 (26.70%) of the company-respondents did not believe that rice bran can potentially

be income generating. It can also be noted that most of the 8 respondents that did not

believe on the potential income generating capability of rice bran have the usual

perception that rice bran is a waste that is commonly burned in farms and rice mills.4

4Statement based on the Department of Agriculture’s Biodiversity meets Biotechnology,

Producers, growers and manufacturers summit. 18 February 2012. Sulo Hotel, Diliman, Quezon

City.

41

5

Table 3.Distribution of the company-respondents’ plan to venture in rice bran utilization

and awareness on rice bran, selected areas in CALABARZON, 2012.

ITEM

Frequency Count

Percentage (%)

Plan to Venture in Rice Bran Utilization

To venture 21 70.00

Not to venture 9 30.00

Total 30 100.00

Awareness on Rice Bran as a Natural

Ingredient

Aware 26 86.70

Not aware 4 13.30

Total 30 100.00

Awareness on Rice Bran as Potential

Income Generator

Aware 22 73.30

Not aware 8 26.70

Total 30 100.00

42

5

Physical and Business Attributes of Rice Bran

Like consumers, local manufacturers look at the physical and business attributes

of rice bran before venturing into its utilization. The behaviour of every consumer

towards product consumption is basically based on product quality, price, availability and

accessibility (Zeithaml, V.A, 1988). In this study, the local natural ingredient

manufacturersmainly look at the physical attributes of rice bran such as color, scent and

purity, nutritive value and storage ability; and business attributes namely, accessibility,

availability, price and government regulations and policies.

Specifically, for the physical attributes of rice bran, color, scent and purity are

considered since these attributes are the main physical attributes to look for in rice bran.

The local natural ingredient manufacturers prefer light brown brans. In terms of scent,

manufacturers prefer rice bran that has no rancid smell or rancid scent since rice bran

with rancid-like smell promotes rapid rancidity. In terms of purity, manufacturers do not

consider to have adulterated ingredients in processing, what they want is pure rice bran

that is free from sand particles, dirt, dust and adulterants. Nutritive value of the bran is

the manufacturers’ foremost concern; this is mainly the reason why rice bran is

demanded. Nutritive value and rancidity is related whereas, bran that are rancid has lesser

nutritive value. With this, manufacturers prefer fresh rice bran. Rice bran’s storage ability

is also one of the considered attributes. Manufacturers prefer bran with long storage

capacity and this is exhibited by brans that are appropriately dried and stored in mill

houses. For the business attributes of rice bran, accessibility is one of the most important

attribute since manufacturers seek for accessible ingredients. With accessibility, the

43

5

location of the supply of rice bran is always checked. Moreover, availability is also

connected with accessibility. Manufacturers usually look at this attribute with great

importance since this makes production possible. It must be noted that if rice bran has no

stable availability, manufacturers will be too hesitant to venture in utilizing it. On the

other hand, price is also one of the considered attributes and it reflects the quality of the

product; generally, the higher price, the greater quality. If the price of refined rice bran oil

is too high for the manufacturers since its extraction cost is high, they might be hesitant

to venture in rice bran utilization. Lastly, government regulations and policies is also a

considered attribute. If the government regulations and policies regarding the production,

manufacture and trade of rice bran and rice bran products are friendly to all of those

concerned, then, manufacturers will be more willing to venture in rice bran utilization.

Moreover, the consistency of government regulations and policies is also considered by

manufacturers since if there are consistent regulations and policies, they will not

experience difficulty in complying with it.

Looking at the survey regarding considerations on the physical and business

attributes of rice bran, it was found out that all (100.00%) of the company-respondents

considered color,scent and purity, nutritive value, storage availability, accessibility,

availability, and price. Only 17 (61.70%) of the company-respondents considered

government regulations and policies as business attributes of rice bran. The result of the

survey is very helpful for the producers of rice bran since this could be a guide for them

regarding what to consider for in the production of rice bran. If all of these attributes

were met by the producers, then, there could be a concrete agreement between the two

parties: producers and manufacturers.

44

5

Table4.Distribution of the company-respondents’ consideration on the physical and

business attributes of rice bran, selected areas in CALABARZON, 2012.

ITEM

Frequency Count

Percentage (%)

Consideration on the Physical

Attributes of Rice Bran

Color, scent and purity 30 100.00

Nutritive value

Storage ability

30

30

100.00

100.00

Consideration on the Physical

Attributes of Rice Bran

Accessibility

Availability

30

30

100.00

100.00

Price

Gov’t regulations and policies

30

17

100.00

60.71

Besides the considerations of the company-respondents on the physical and

business attributes of rice bran, the average rank of each and every attribute was also

considered since this reflects the attributes that the local manufacturers considered

according to priority. Looking at the survey, in terms of the physical attribute of rice

bran, nutritive value is the most prioritized with an average rank of 1.17, followed by

color, scent and purity with an average rank of 1.80 and storage ability, being the least

with an average rank of 2.07. While for the business attributes of rice bran, price is the

45

5

most prioritized attribute among the four with an average rank of 1.28, followed by

assured supply with an average rank of 1.43, accessibility with an average rank of 1.90.

Among the stated business attributes, the least was government regulations and policies

with an average rank of 2.64. Majority of the company-respondents were privately-

owned, only three were of government-owned. This was one of the reasons why majority

of the company-respondents gave least priority to government regulations and policies.

Furthermore, the rank of physical and business attributes of rice bran were all in good

values except for government regulations and policies. The result of this survey is helpful

for the producers since this could be a guide for them on what attribute(s) to prioritize in

order to meet what the manufacturers want. Clearly, if rice bran should prosper as an

industry, producers and manufacturers must see to it that the following attributes

discussed about should be met.

Table 5. Rating of the physical attributes and business attributes considered by the

company-respondents, selected areas in CALABARZON, 2012.

Physical Attributes

Average

Rating

Business Attributes

Average Rating

Color, scent & purity 1.80 Accessibility 1.90

Nutritive value 1.17 Price 1.28

Storage ability 2.07 Assured supply 1.43

Government

regulations & support

2.64

46

5

Acceptability of the Different Forms of Rice Bran

Rice bran comes in different forms and products such as raw or the so called fresh

rice bran which comes directly from rice farms or rice mills, stabilized rice bran which is

a processed form, crude rice bran oil extracted from the raw rice bran, and refined rice

bran oil which is subjected to a longer process.

Every respondent has varied acceptance on the different forms of rice bran. Based

on the survey regarding the acceptability of the different forms of rice bran, wherein

company-respondents provided multiple responses, majority or 20 (66.67%) of the

company-respondents found stabilized rice bran acceptable to be used. It was followed by

19 (63.33%) of them found refined rice bran oil acceptable to be used. While 15

(50.00%) of them found crude rice bran oil acceptable to be used and the least acceptable

form was raw rice bran with 14 (46.67%) of them.

Given this survey results, it can be deduced that many companies or firms are

most likely willing to invest in the utilization of stabilized rice bran and refined rice bran

oil. With this, the government must have concrete measures to support the stabilization of

rice bran and extraction of rice bran oil. Apparently, according to the company-

respondents, there is a need for a concrete technology to stabilize rice bran; whereas,

many manufacturers wanted to invest on it. It can also be noted that most of the

respondents who belongs to those who did not find refined rice bran oil acceptable to be

used, stated that it is expensive for them to invest on the product.5



City.

47

5

Sourcing Practices of Rice Bran

There are different sourcing practices in rice bran utilization and these are

importation, sourcing locally from local producers, and both or a combination of the said

two sourcing practices. Surveyed company-respondents have different preferred sourcing

practice. Moreover, the survey data shows that majority or 23 (76.67%) of the company-

respondents preferred to source locally from local producers. While 5 (16.67%) of the

company-respondents preferred to import rice bran ingredients and only 2 (7.00%) of the

company-respondents preferred to practice both or combination of local sourcing and

importation. Most company-respondents preferred to source from local producers in

order to help local farmers/ producers to generate income. Importation is a resort if there

is no assurance of supply yet the there is a concrete demand for rice bran. In aim to aid

the producers of rice bran, specifically, the farmers, the government must support the

marketing arrangement that the local manufacturers desire by giving incentives for

producers to produce and incentives for manufacturers to source out.

48

5

Table 6.Distribution of the acceptability of the different forms and company-

respondents’ preference insourcing practices of rice bran, selected areas in

CALABARZON, 2012

.

ITEM

Frequency Count

Percentage (%)

Acceptability of the Different Forms of

Rice Bran

Raw rice bran 14 46.67

Stabilized rice bran

Crude Rice Bran Oil

Refined Rice Bran Oil

20

15

19

66.67

50.00

63.33

Sourcing Practices of Rice Bran

Importation

Local sourcing from producers

5

23

16.67

76.67

Both

Total

2

30

7.00

100.00

49

5

Marketing Arrangements in Rice Bran Utilization

There are different marketing arrangements in utilizing rice bran and these are

contract with local producers, producing own supply of inputs (backward integration),

and producing own supply of inputs, process and distribute manufactured goods (vertical

integration). Every respondent has different preferred marketing arrangement which fit

their nature of business. Moreover, the survey data shows that majority or 16 (53.33%) of

the company-respondents preferred to have longer contract with local producers,

followed with 10 (33.33%) of the company-respondents who preferred to produce own

supply of inputs, process and distribute manufactured goods; while only four (13.33%) of

the company-respondents preferred to produce own supply of inputs. Majority of the

company-respondents preferred to have longer contract with local producers in order to

help local farmers/ producers in uplifting their current situation.6

With the marketing arrangement that the local manufacturers want regarding rice

bran utilization which was to have a longer contract with local producers, the government

must be in full support of this since this will generate consistent income for the farmer or

miller producers. However, before going with a certain king of agreement between the

producer and the manufacturers, it is essential to consider the physical and business

attributes of rice bran that the producers must met. In order for the producers and

manufacturers to have a longer contract, a full cooperation between the two parties

including the government is a must.



City.

50

5

Perceived Demand Growth of Rice Bran

There is difficulty in assessing the fate of rice bran in the next five to ten years

and with this, Del Phi method was used. The experts in the industry were asked about

their perceived demand growth of rice bran in the next 5 to 10 years. Moreover, the

survey data shows that majority or 12 (29.30%) of the company-respondents perceived

that the growth of rice bran in the next 5-10 years will be 5-10%. Seven (17.10%) of the

company-respondents perceived that the growth of rice bran in the next 5-10 years will be

11-15%; five (12.20%) company respondents forecasted that it will be 16-20%; three

(7.30%) of the company-respondents perceived that it will be greater than 20% and only

two (4.90%) forecasted that rice bran will be growing less than 5% in the next 5-10 years.

There was no perception that rice bran’s growth will neither remain the same nor

decrease in the next 5-10 years.

All of the perceived demand growth of rice bran in the next 5-10 years was all of

increasing pattern. There was no forecast that it will remain nor decrease since the early

2010, rice bran has been increasingly recognized globally. This is also because of the

increasing health-consciousness and eager for proper lifestyle of Filipinos through time

(Hoogenkamp, H.W., 2010).

51

5

Table 7.Distribution of the company-respondents’ preference in marketing

arrangement in rice bran utilization and perceived demand growth of rice bran in

the next 5-10 years, selected areas in CALABARZON, 2012.

ITEM

Frequency Count

Percentage (%)

Marketing Arrangement in Rice Bran

Utilization

Longer contract with local rice bran

producers

Produce own supply of inputs

Produce own supply of inputs, process

and distribute manufactured goods

Total

16

10

4

30

53.33

33.33

13.33

100.00

Perceived Demand Growth of Rice in

the Next 5-10 Years

Remain the same

<5%

5-10%

11-15%

16-20%

>20%

Decrease

Total

0

2

12

7

5

3

0

29

0

6.90

41.38

24.14

17.24

10.34

0

100.00

52

5

Willingness to Pay for the Different Forms of Rice Bran

In a desire to establish a potential market for rice bran, there is a need to

determine the willingness to pay of the respondent-companies for the different forms of

rice. Specifically, there is a need to determine their minimum and maximum willingness

to pay. This will determine if there is really a demand for the different forms of rice bran.

The willingness to pay for the different forms of rice bran was obtained through

elicitation method or open-ended question. This was done since it yields actual minimum

and maximum WTP of the respondents. The WTP values for the different forms of rice

bran were obtained by asking the company-respondents to provide the value that they are

willing to give up in order to use different forms of rice bran.

The survey data show that the average minimum WTP for raw rice bran was 4.29

Php/kg; 9.20 Php/kg for stabilized rice bran; 56.88 Php/L for crude rice bran oil and

286.00 Php/L for refined rice bran oil. On the other hand, the average maximum

willingness to pay was 6.00 Php/kg for raw rice bran, implying that the cost of utilizing it

should not exceed 6.00 Php. For stabilized rice bran, the cost of utilizing it must not

exceed 12.88 Php/kg; while for crude and refined rice bran oil, the cost of utilizing these

ingredients should not exceed 83.33 Php/L and 607.40 Php/L, respectively. It can be

observed that refined rice bran oil has the highest minimum and maximum WTP,

followed by crude rice bran oil, stabilized rice bran and raw rice bran. The values that the

company-respondents provided were based on the quality and processing phases that rice

bran forms and products were subjected. The higher their WTP reflects the complexity

and longer process that the ingredients are subjected to and this also reflects the value of

53

5

the ingredient. The WTP for the different forms of rice bran provides ideal acceptable

prices for the different forms of rice bran.

Moreover, the company-respondents’ minimum and maximum WTP deviated

with their mean at a range of only 2.21-2.53 for raw rice bran, and 28.65-28.75 for crude

rice bran oil. On the other hand, company-respondents’ minimum and maximum WTP

deviated widely with their mean at a range of 3.22-5.49 for stabilized rice bran, and

128.94-438.21 for refined rice bran oil. It was observed that refined rice bran oil was

widely deviated from the mean, accounting that the several of the company-respondents

have no enough knowledge of the price(s) of refined rice bran oil. However, the

deviations of the WTPs were found to be acceptable, having values that did not exceed

the mean WTPs.

54

5

Table 8.Measures of central tendency and willingness to pay of the company-respondents

towards different forms of rice bran, selected areas in CALABARZON, 2012.

Forms of Rice

Bran

WTP1

Mean

(WTP-Php/kg or

L)

Standard

Deviation

Raw (Fresh) Min 4.29 2.21

Max

6.00

2.53

Stabilized Min 9.20 3.22

Max

12.88

5.49

Crude Rice Bran Oil Min 56.88 28.65

Max

83.33

28.75

Refined Rice Bran

Oil

Min 286.00 128.94

Max

607.14

438.21

1- Willingness to pay in peso (Php) terms

Cross Tabulation Analyses

The relationship between variables was determined through Chi square analysis of

independence. However, there were limitations with the procedure; first, there were

expected frequencies that were less than and second, greater than 20% of the overall cells

have expected frequencies less than 5. In order to resolve the limitations of Chi square

analysis of independence, the Fisher’s exact test of independence was used. Still, the

interpretation is the same with Chi square test of independence.

Different cross tabulations were made for the hypothesized significant variables

and these variables were as follows:

55

5

1. Plan to venture in rice bran utilization (VENTURE) and Awareness on rice bran as a

natural ingredient (AW1)

Plan to venture in rice bran utilization’s association with awareness on rice bran

as a natural ingredientwas determined in order to guarantee the hypothesis that there is an

association between the said two variables (VENTURE and AW1). For these variables,

Fisher’s exact test of independence was utilized. It yielded an exact value of 0.026 which

was less than 5% level of confidence (α=0.05), allowing for the rejection of the null

hypothesis. Thus, we can state that the company-respondents’ plan to venture on rice

bran utilization (VENTURE) is associated/ dependent on their awareness on rice bran as

a natural ingredient (AW1). Simply, the two variables are associated with each other at

5% and 10% alpha. It can be concluded that the awareness on rice bran as a natural

ingredient determines the company-respondents’ plan to venture in rice bran utilization.

It can be observed that still, there were 9 company-respondents who were aware

of rice bran as a natural ingredient. However, even if they were aware of it, they have no

plan to venture in rice bran utilization most probably due to the following factors:

Specialization – the company concentrates and focuses only in producing one

product that has stable and/ or increasing trend of demand;

Capital and credit constraints- companies may experience restrictions regarding

the capital and credit that they need in order to venture in rice bran utilization.

Even if they want to venture in rice bran utilization, they cannot since they have

the said constraints;

56

5

Acceptability of rice bran- some companies may be aware that rice bran is a

natural ingredient but they do not consider rice bran acceptable to be utilized in

their production;

View about profit- some companies have certain view about rice bran that it has

no potential to be income generating; and

Manufacturers’ perception that rice bran is not yet an established industry- though

there were companies that were aware that rice bran is a natural ingredient, some

of these companies were still hesitant to venture in rice bran utilization since they

thought that rice bran is not yet a founded industry in the country.

57

5

Table 9.Cross tabulation analysis of company-respondents’ plan to venture in rice

bran utilization and awareness on rice bran as a natural ingredient, selected areas

in CALABARZON, 2012.

Awareness on rice bran

as a natural ingredient

Plan to venture in rice bran utilization

Venture

Not to venture

Total

Aware

17a

(14.70)b

9

(11.30)

4

Not aware

0

(2.30)

4

(1.70)

26

Total

13

17

30

Value Df Asymptotic sig.

(2-sided)

Exact sig. (2-

sided)

Pearson Chi

square

6.016c 1 0. 014 0.026

Fisher’s exact - - 0.026**

a- Values of observed frequencies

b- Values of expected frequencies are inside the parenthesis

c- 2 cells (50.00%) have expected frequencies of less than 5. The minimum expected

frequency is 1.73.

* - significant at 1% alpha;

** - significant at 5% alpha; and

*** - significant at 10% alpha

58

5

2. Company-respondents’ plan to venture in rice bran utilization (VENTURE) and

awareness on rice bran as potential income generator (AW2)

Generally, the company would venture into a business mainly because of its profit

motive. In this study, it was hypothesized that the company-respondents’ plan to venture

in rice bran utilization is dependent on their awareness that rice bran has potential to be

income generating. Simply, knowing that rice bran can generate income, they would plan

to venture in rice bran utilization. Furthermore, the survey results show that the Fisher’s

exact test yielded an exact p-value of 0.049 which was less than 5% (α=0.05), allowing

for the rejection of the null hypothesis. Thus, we can state that the company-respondents’

plan to venture on rice bran utilization (VENTURE) is associated/ dependent on their

awareness on rice bran as potential income generator (AW2). Simply, the VENTURE and

AW2 are associated with each other at 5% and 10% alpha. It can be concluded that

awareness on rice bran as potential income generator determines the company-

respondents’ plan to venture in rice bran utilization. The result of the survey regarding

VENTURE and AW2 supports what was stated in the literature, that profit motive is the

primary reason why firms venture in a certain kind of business.

It can be observed that still, there were 7 company-respondents who were aware

of rice bran as potential income generator. However, even if they were aware of it, they

have no plan to venture in rice bran utilization most probably due to the following factors

mentioned in the prior cross tabulation (see page 54).

59

5

Table 10.Cross tabulation analysis of company-respondents’ plan to venture in

rice bran utilization and awareness on rice bran as potential income generator,

selected areas in CALABARZON, 2012.

Awareness on rice bran

as potential income

generator

Plan to venture in rice bran utilization

Venture

Not to venture

Total

Aware

15a

(12.50)b

7

(9.50)

22

Not aware

2

(4.50)

6

(3.50)

8

Total

17

13

30




frequency is 3.47.





(2-sided)

Exact sig. (2-

sided)

Pearson Chi

square

4.455c 1 0. 035 0.049

Fisher’s exact - - 0.049**

60

5

3. Ownership status (OS) and Awareness on rice bran as a natural ingredient (AW1)

This study hypothesized that the company-respondents’ ownership status has an

association with their awareness on rice bran as a natural ingredient. Specifically, it was

hypothesized that corporation is more aware of rice bran since it has facilities and

research and development department that could provide them updates and information

about innovative products. On the other hand, partnership and sole proprietorship were

not that aware since they might lack on facilities and research and development

department that could update and provide them information regarding new products.

However, the survey results show that Fisher’s exact test yielded a value 1.667

with an exact p-value of 0.578 which was greater than 5% (α=0.05), allowing for the

acceptance of the null hypothesis. Therefore, the company-respondents’ awareness on

rice bran as a natural ingredient is not associated with their ownership status. Simply, OS

and AW1 are independent of each other. It is sufficient to say that the awareness of the

company-respondents on rice bran is not determined by their ownership status.

61

5

Table 11.Cross tabulation analysis of company-respondents’ ownership status and

awareness on rice bran as a natural ingredient, selected areas in CALABARZON,

2012.

Ownership status

Awareness on rice bran as a natural ingredient

Aware

Not aware

Total

Corporation

16a

(16.50)b

3

(2.50)

19

Partnership

3

(3.50)

1

(0.50)

4

Sole proprietorship

Total

7

(6.1)

26

0

(0.90)

4

7

30




frequency is 0.53.





(2-sided)

Exact sig. (2-

sided)

Pearson Chi

square

1.647c 2 0. 439 0.578

Fisher’s exact 1.667 - - 0.578

62

5

4. Ownership status (OS) and awareness on rice bran as potential income generator

(AW2)

It was hypothesized priorly that the company-respondents’ awareness on rice bran

as potential income generator has an association with their ownership status. The

hypotheses between the two variables, OS and AW2 were the same as above (see page

61). However, the survey results show that the Fisher’s exact test it yielded a value of

0.796 with an exact p-value of 0.833, allowing for the acceptance of the null hypothesis.

Thus, the company-respondents’ awareness on rice bran as potential income generator is

not associated with their ownership status. Simply, OS and AW2 are independent of

each other. It is sufficient to say that the awareness of the company-respondents on rice

bran is determined by their ownership statuses.

63

5

Table 12.Cross tabulation analysis of company-respondents’ ownership status and

awareness on rice bran as potential income generator, selected areas in

CALABARZON, 2012.

Ownership status

Awareness on rice bran as potential income generator

Aware

Not aware

Total

Corporation

13 a

(13.90) b

6

(5. 10)

19

Partnership

3

(2.90)

1

(1. 10)

4

Sole proprietorship

Total

6

(5. 10)

22

1

(1.90)

8

7

30




frequency is 1.07.


(2-sided)

Exact sig. (2-sided)

Pearson Chi

square

0.789c 2 0. 674 0.833


64

5

5. Years of operation (YO) and awareness on rice bran as a natural ingredient (AW1)

This study hypothesized that the company-respondents’ number of years of

business operation (YO) is associated with awareness on rice bran as a natural ingredient

(AW1). Specifically, as the number of years of operation increases, the more that the

company-respondent is aware of rice bran. However, the survey results show that the

Fisher’s exact test yielded a value of 5.473 with an exact p-value of 0.205 which was

greater than 5% (α=0.05), allowing for the acceptance of the null hypothesis. Thus, the

company-respondents’ awareness on rice bran as a natural ingredient is not associated

with their years of operation. Simply, the two variables YO and AW1 are independent of

each other. Then, it is sufficient to say that the company-respondents’ awareness on rice

bran is not determined by their years of operation.

65

5

Table 13. Cross tabulation analysis of company-respondents’ years of operation

and awareness on rice bran as a natural ingredient, selected areas in

CALABARZON, 2012.

Years of operation

Awareness on rice bran as a natural ingredient

Aware

Not aware

Total

1-5 years

10 a

(11.30) b

3

(1.70)

13

6-10 years

10

(8.70)

0

(1. 30)

10

11-15 years

16-20 years

>20 years

Total

4

(3.50)

1

(1.70)

1

(0.90)

26

0

(0.50)

1

(0.30)

0

(0.10)

4

4

2

1

30


(2-sided)

Exact sig. (2-

sided)

Pearson Chi

square

5.703c 4 0.222 0.250





frequency is 0.13.

66

5

6. Years of operation (YO) and awareness on rice bran as potential income generator

(AW2)

This study hypothesized that the company-respondents’ years of operation has an

association with their years of operation. The specific hypotheses between YO and AW2

were the same as mentioned above (see page 65). However, the survey results show that

the Fisher’s exact yielded a value of 2.325 with an exact p-value of 0.770, allowing for

the acceptance of the null hypothesis. Therefore, the company-respondents’ awareness on

rice bran as potential income generator is not associated with their years of operation.

Simply, YO and AW2 are independent of each other. It is sufficient to say that the

company-respondents’ years of operation do not determine their awareness on rice bran.

67

5

Table 14. Cross tabulation analysis of company-respondents’ years of operation

and awareness on rice bran as potential income generator, selected areas in

CALABARZON, 2012.

Years of operation

Awareness on rice bran as potential income generator

Aware

Not aware

Total

1-5 years

10 a

(9.50) b

3

(3.50)

13

6-10 years

7

(7.30)

3

(2.70)

10

11-15 years

16-20 years

>20 years

Total

2

(2.90)

2

(1.50)

1

(0.70)

22

2

(1.10)

0

(0.50)

0

(0.30)

8

4

2

1

30


(2-sided)

Exact sig. (2-

sided)

Pearson Chi

square

2.347a 4 0.672 0.770





frequency is 0.27.

68

5

Indeed, given the results above between the different variables, it can be

concluded that the only variables to be associated with the company-respondents’ plan to

venture in rice bran utilization (VENTURE) are their awareness on rice bran as a natural

ingredient (AW1) and awareness on rice bran as potential income generator (AW2). The

results of the survey regarding AW, AW2 and VENTURE, were close to what was

expected. It was confirmed that the company-respondents will venture in rice bran

utilization because of profit motive. Moreover, the profit-motive in this study is reflected

by the company-respondents’ awareness on rice bran as potential income generator. The

results of the survey regarding OS, YO, and awareness on rice bran, were far from what

was expected. Wherein, it is sufficient to conclude basing from the non-parametrical

statistical test(s), that ownership status (OS) and years of operation (YO) are not

associated or with awareness on rice bran as a natural ingredient and as potential income

generator.

69

5

PROBLEMS ENCOUNTERED

The local natural ingredient manufacturers encountered a host of problems, to include

among are the following:

Lack of information regarding prices, forms of rice bran, and extractable

products from rice bran

Based on the survey, majority of the company-respondents mentioned the

lack of accessibility of price information on different products that can be

extracted from rice bran, especially rice bran oil.7As a matter of fact, few

government institutions are allowing for the access regarding the information on

rice bran and its prices. These institutions include Department of Agriculture and

other public sectors.

Lack of available technology on stabilization and extraction of oil from rice bran

Three of the company-respondents admitted that there was lack of

technology to utilize rice bran.7Only Thailand, a major rice and rice bran oil-

exporting country, has efficient technology in rice bran utilization. The

government of Thailand subsidizes Thailand’s rice and rice bran oil production.

On the other hand, the Philippines, which only started to discover the wonder of

rice bran oil, has no means to avail the efficient technology in rice bran

utilization.

Costly investment on the technology for rice bran utilization

7Statistics were based on the survey and the problems were raised and opened up by the

company-respondents. Not all of the company-respondents stated and mentioned problems

regarding rice bran utilization.

70

5

Three of the company-respondents stated that investment on technology

for rice bran utilization is costly.8

Since the technology has been introduced just recently in the country, the

costs involved may be relatively higher compared to Thailand and India.

Moreover, these countries invested on a costly technology in rice bran utilization

but through time, it pays them to have the technology, especially in specializing in

production of rice bran oil.

Uncoordinated arrangement between rice bran sources (farmers/ rice millers)

and local natural ingredient manufacturers, who are the potential users of rice

bran as a natural ingredient.

Based on the survey and the summit on natural ingredients, six of the

company-respondents opened up their foreseen and experienced problem in the

natural ingredient industry that could also be found in rice bran utilization and this

is the unreliability of the producers.8

The usual problem in the Philippines is the lack of trust of the local natural

ingredient manufacturers to the local producers, who are the farmers and rice

millers. Manufacturers stated that the producers become unreliable in terms of

supplying rice bran. Some of these producers are only after profit and not after

quality.




71

5

Consumers’ perception on rice bran which is only for feeds makes the local

natural ingredient manufacturers and also the consumers hesitant on using/

utilizing the product for human consumption/ human use.

Half (50%) of the company-respondents raised their thoughts regarding

rice bran. 9Specifically, they said that consumers are bombarded with their

perception that rice bran are only for animal consumption. However, as science

and technology evolves, things innovate and things differ. It is hard for several to

accept that rice bran can also be consumed by humans.

Lack of public or government-funded and private funded studies on the economic

uses and value of rice bran.

Different pieces of information are needed to determine the market

potential of rice bran as a natural ingredient. However, there are only few local

studiesthat were done to understand better the economic importance of rice bran.

In turn, many remain undecided whether to venture or not.




72

5

SUMMARY AND CONCLUSION

This study was conducted in order to determine the market potential of rice bran

as an ingredient to natural products of selected manufacturers in selected areas in

CALABARZON. Specifically, it aimed to: (1) identify the major physical and business

attributes of rice bran that the local natural ingredient manufacturers consider; (2) identify

the sourcing practices that the selected local natural ingredient manufacturers are willing

to undertake; (3) determine the marketing arrangements that the selected local natural

ingredient manufacturers are willing to engage in; (4) to estimate the willingness to pay

(WTP) of selected local natural ingredient manufacturers towards the different forms of

rice bran; and (5) recommend measures that can harness the market potential of rice bran

as a natural ingredient.

To meet the objectives, a total of 30 local natural ingredient company-respondents

were interviewed. Results of the interview revealed the following: (1) while six for every

10 respondents belonged to corporations, two were sole proprietors and the rest operated

a business partnership with others; (2) their years of operation ranged from 1 to 23 years,

with an approximately 8 years of operation; (3) companies who have 1-5 years of

business operation comprised 43.30% of them, companies with 6-10 years of operation

comprised 33.30% of them, companies with 11-15 years, 16-20 years and greater than 20

years of operation comprised 13.30%, 6.70% and 3.30% of them, respectively; (4)

companies have varying nature of business and some were specializing on one product

while others have diversified mode of production wherein, they were into several nature

of businesses. The company-respondents have provided multiple responses regarding

73

5

their nature of business. Furthermore, a huge percentage of production in the herbal

industry can be accounted for the nutraceutical industry, a blooming industry in the

Philippines; (5) among the company-respondents, 18 of them were into nutraceuticals, 12

were into cosmetics, 10 of them were into essential and massage oil production, 8 of

them were into pharmaceuticals, and 4 of them were into spirulina and organic rice

production; while only 1 of them was into food additive/ fortificants/ enhancers

production; and (6) not all of the surveyed companies were members of Chamber of

Herbal Industries of the Philippines, Inc. (CHIPI) since 73.33% of them were CHIPI-

members and the remaining 26.67% were non-CHIPI members. Moreover, CHIPI

members have several advantages than non-CHIPI members and these were the trainings,

seminars, conventions, and even connections provided by the organization in exchange of

an annual fee and cooperation.

Companies who have plan of venturing into rice bran utilization comprised

56.67% of them.Some companies who have plan to venture in rice bran utilization have

diversified mode of production, specifically, out 17 companies, 64.71% comprised them.

Companies who were aware of rice bran as a natural ingredient comprised of

86.70%; while companies who were not aware of it comprised 13.30% of them.

Moreover, awareness on rice bran as potential income generator was also determined.

Companies who were aware of rice bran as potential income generator comprised 73.30%

of them.

The marketability and acceptability of rice bran as a natural ingredient was

assessed by considering the different physical and business. For physical attributes,

nutritive value was the most considered attribute with an average rank of 1.17. It was

74

5

seconded by color, scent and purity with an average rank of 1.80; while storage ability

was third with average rank of 2.07. For business attributes, the most considered attribute

was price with an average rank of 1.28. It was followed by assurance of supply with an

average rank of 1.43, and accessibility with an average rank of 1.90. The least of the

business attribute was government regulations and policies with an average rank of 2.64.

The company-respondents provided the value that they are willing to give pay in

order to use different forms of rice bran. It was observed that refined rice bran oil was

highly valued, having the highest minimum and maximum WTP of Php286.00/kg and

Php607.40/kg, respectively. It was followed by crude rice bran oil with minimum and

maximum WTP of Php56.88/kg and Php83.33/kg, respectively; stabilized rice bran with

minimum and maximum WTP of Php9.20/kg and Php12.88/kg, respectively; and raw rice

bran with minimum and maximum WTP of Php4.29/kg and Php6.00/kg, respectively.

The minimum and maximum WTP of the company-respondents deviated with their mean

at a range of only2.21-2.53 for raw rice bran, and 28.65-28.75 for crude rice bran oil;

while for stabilized rice bran and refined rice bran oil, minimum and maximum WTP

deviated widely at a range of 3.22-5.49 and 128.94-438.21, respectively. It can be

observed that refined rice bran oil was widely deviated from the mean, accounting that

the several of the company-respondents have no enough knowledge of the price(s) of

refined rice bran oil. The company-respondents’ WTP values suggest that refined rice

bran oil has the highest market potential, yielding the highest minimum and maximum

WTP values of Php286.00/kg and Php607.40/kg, respectively.

Companies have varying choices of the forms of rice bran to use. Based on the

survey, 66.67% of the companies found that stabilized rice bran (SRB)was acceptable to

75

5

be used; while63.33% of the companies found that refined rice bran oil was acceptable to

be used. Fifty percent of them found that crude rice bran oil was acceptable to be used

and the other 46.67% found that raw rice bran was acceptable to be used.

Companies have different preferences regarding sourcing practices in rice bran

utilization. Companies who preferred to source locally from producers comprised 76.67%

of the; while companies who preferred to import rice bran comprised 16.67% of them.

Companies who preferred to practice a combination of the two prior practices comprised

only 7.00% of them. Still, majority (76.67%) of them wanted to help local producers of

rice bran in the country. Companies who resorted to import rice bran expected to have

uninsured supply and/ or unreliable sources in the country. Different marketing

arrangements in rice bran utilization were provided to the local natural ingredient

manufacturers. Every company-respondent has different choice of marketing

arrangement. Companies who preferred to have longer contract with local rice bran

producers comprised 53.33% of them; while companies who preferred to produce own

supply of inputs comprised 33.33% of them. Moreover, companies who preferred to

produce own supply of inputs, process and distribute goods comprised 13.33% of them.

For the companies that preferred for longer contract with local producers of rice bran,

they aim to help local producers regarding income generation and at the same time to cut

down costs of production.

There is a need to determine the demand of rice bran in the future, specifically in

the next 5-10 years. This is also needed to assess the market potential of rice bran as a

natural ingredient in the Philippines. All of the respondents believed that the demand for

rice bran will keep on growing in the future. Almost five percent of them anticipated that

76

5

rice bran will grow less than 5% in the next 5-10 years; while 29.30% of them anticipated

that rice bran will grow 5-10%. Others were more aggressive with their forecast, seeing

that17.10% of them see that rice bran will grow 11-15% in the next 5-10 years, 12.20%

of them see that rice bran will grow 16-20% in the next 5-10 years, and 7.30% of them

see that rice bran will grow higher than 20% in the next 5-10 years. The optimistic

estimates of the foreseen demand growth of rice bran encourage further and continuous

production and utilization of rice bran in the natural ingredient sector of the society.

Cross tabulation analysis, Pearson chi square test of independence and Fisher’s

exact test of independence were conducted to determine any association between

ownership status (OS) and awareness levels (AW1 and AW2) and years of operation

(YO) and awareness levels (AW1 and AW2). The analysis was also made to determine if

there were difference on the choices among the different ownership status and years of

operation. Based on the results, the company-respondents’ plan to venture on rice bran

utilization is dependent on their awareness on rice bran as a natural ingredient and as

potential income generator.

The Fisher’s exact test revealed that the company-respondents’ ownership status

and years of operation have nothing to do with their awareness on rice bran as a natural

ingredient and as potential income generator.

77

5

With the furnished data on the market potential of rice bran, it can be concluded

that rice bran has the market potential since many of the respondents have plan to venture

in rice bran utilization in the near future. Also, a rough forecast was made, seeing that

many manufacturers and individuals will be interested In rice bran. Nevertheless, the

market potential of rice bran is still in risk if the following constraints and problems

regarding technology and information will not be resolved. Moreover, with respect to the

attributes of rice bran, the producers and manufacturers should focus with the main

considerations that could make their way to successful utilization of rice bran.

78

5

RECOMMENDATIONS

Public information sites and Awareness program regarding rice bran

Since the government wants to emphasize the economic use of rice bran, it would

be better to establish a public website solely for the information regarding rice bran. This

kind of information scheme will benefit the producers of rice bran, the local natural

ingredient manufacturers and other entities that are interested with it. Moreover, this kind

of strategic plan could promote the physical and business attributes of rice bran.

Furthermore, it is suggested that membership in the website will be implemented in order

to determine and track the following entities who have interest in rice bran utilization. In

order to have unlimited access of the website, the interested groups/individual must sign

in the information sheet which requires for their primary profile. Furthermore the content

of the website could dwell with information such as different forms or grades of rice

bran, current prices of rice bran, supply of rice bran, products extracted from rice bran,

products made of rice bran, nutritive value of rice bran, technology in utilizing rice bran,

etc. Also, this kind of information scheme could aid the government with its aim to

promote natural ingredients and biotechnology. This kind of strategy may entail costs but

this could bind the government and the private sector towards one goal, which is to

promote natural ingredients, including rice bran in the country.

After the strategic information scheme, the government in cooperation with the

private sector, specifically, natural ingredient sector, could conduct a series of seminar

regarding awareness on rice bran and rice bran utilization. The seminars could obtain the

insights and perceptions of the participants regarding rice bran and its utilization.

79

5

Enhancing facilities for rice bran

In preparation for utilizing rice bran, its attributes namely, color, scent and purity,

nutritive value and storage ability must be enhanced. This could only be possible if the

producers/ suppliers of rice bran have appropriate and enhanced storage and

transportation facilities. Having an enhanced storage and transportation facilities could

make way for a better quality of rice bran. This recommendation is most important to

secure the nutritive value of rice bran through proper storage. Proper storage of rice bran

lessens the occurrence of rancidity. With this, the major quality of rice bran is being

prolonged. In order to have a premium quality of rice bran, the producers must invest on

enhanced storage and transportation facilities. However, if producers cannot provide the

facilities solely, the government must aid them to do so.

Government initiative and private sector’s funding and commercialization

In order to have the means for the technology for rice bran utilization such as

stabilizing facilities, extracting facilities and dryers, the government is encouraged to

make an initiative for the research and development (RND) of rice bran and rice bran

utilization. The government is suggested to fund studies and researches regarding rice

bran in order to have a glimpse of what is in store for them. Also, RND is barely needed

in order for the private sector, specifically the natural ingredient industry, to decide on

whether to venture on rice bran utilization. With enough RND initiated by the

government, it will be the private sector’s turn to do the action towards the findings

regarding the potential of rice bran and rice bran utilization. As long as there is an

80

5

opportunity for them to gain profit from rice bran utilization, the private sector could

partly fund the technology for it. Furthermore, if the RND and technology becomes

successful as it initially take off, the private sector could commercialize the technology

for utilizing rice bran and other interested groups will be encouraged to venture in this

kind of business.

Tax incentives

In order to have the means for the technology for utilizing rice bran such as

stabilizing facilities, extracting facilities and dryers, the government could offer tax

incentives for the private entities that will be investing and pioneering on the said

technology. Specifically, a tax holiday could be done in order to encourage the natural

ingredient manufacturers in investing for the technology for rice bran utilization.

Technology is a must weapon for successful production. This kind of government tax

incentive(s) could alleviate the costs or burden for the interested group of local natural

ingredient manufacturers.

Contract arrangement

One of the problems in utilizing rice bran is the unorganized arrangement between

local producers of rice bran and local natural ingredient manufacturers. In order to

resolve this problem, local producers of rice bran and local natural ingredient

manufacturers could embark into a contract arrangement in supplying rice bran. With

this, the quality standards can be considered by the producers since in contract

arrangement, the manufacturer sets specified quality standards in a certain amount of

81

5

money that the two parties would agree on. A failure of meeting the standards set by the

manufacturers would be a loss incurred by the producers. Furthermore, this kind of

arrangement between producers and manufacturers could establish consistency with the

quality of rice bran. However, for this kind of marketing arrangement to happen, there

must be a stable rice bran supply and the producers must have the capacity to meet the

manufacturers’ standards.

Further studies on the economic aspect of rice bran utilization

Studies regarding the technical aspect, specifically the nutritional information of

rice bran are found to be numerous. However, there are only few studies which pertain to

the economic side of rice bran utilization. With the government’s goal of assessing the

real market potential of rice bran in the country, further studies is proposed to be

conducted in cooperation with the potential companies who desire to utilize rice bran.

Thorough surveys and research is indeed needed in assessing the fate of rice bran

utilization in the country. This could also benefit the government in terms of prioritizing

programs in agriculture. If studies would conclude that rice bran for human consumption

in the Philippines has no market potential, then the government will have a glimpse of the

reality. It will not risk allocating budget on rice bran utilization.

82

5

BIBLIOGRAPHY

AGRI-FOOD TRADE., 2011. The Philippines’ Markets for Functional Foods,

Nutraceuticals and Organic Foods: An Introduction for Canadian Producers and

Exporters. Retrieved 16 September 2011 from http://www.ats-

sea.agr.gc.ca/ase/5843-eng.htm

Ahmed, S.U. &Gotoh, K., 2006.The Choice of Elicitation Method in CVM and their

Impact on Willingness to Pay in Environmental Assessment.Retrieved 25

February 2012 from http://www.lb.nagasaki-

u.ac.jp/reports/kougaku/pdf/37_68_05.pdf.

Applewhite, T. H., 1989. Vegetable Protein Utilization in Human food and Animal Feed

Stuff.Proceeding of the World Congress.American Oil Chemists’ Society.

Singapore.

Avila, H.F., Navarro, A.G., Alcasid,R.N., Bonifacio, O.S., Joco, L.M., & Ranjhan, S.K.,

Undated. Urea Molasses Mineral Block Production. Department of Agriculture.

FAO. Manila, Philippines.

Arroyo, M.A. et al, 2010. Capitalizing on Global Demand for Philippine Natural

Ingredients. Hybridigm Consulting Inc

BUREAU OF AGRICULTURAL STATISTICS, 2011.Rice Production. Retrieved 29

July 2011 fromhttp://countrystat.bas.gov.ph/index.asp?cont=selection&pageid

=pxweb/dialog/varval.asp&ma=A10PNVCP&path=pxweb/database/main/MEGA

/&lang=1

Chamber of Herbal Industries of the Philippines Incorporated., 2012. Retrieved 10 May

2012 at http://chipi.org.ph/

DelaCerna, A.K.R. Undated. Consumer’s Willingness to Pay for Organic Rice in General

Santos City. School of Management University of the Philippines Mindanao.

Retrieved 15 October 2011 from http://www.scribdcom/doc/

32361610/Undergrad-Thesis-Consumers-Willingness-to-Pay-for-Organic-Rice-

in-General-Santos-City

Department of Agriculture-Biotechnology.Biotech for Life.Increasing Farmers’ Incomes-

The Biotech way. 2011. Retrieved 29 April 2012 from

http://www.biotechforlife.com.ph/ z_arch_increasing.htm)

83

http://www.ats-sea.agr.gc.ca/ase/5843-eng.htm

http://www.ats-sea.agr.gc.ca/ase/5843-eng.htm



http://countrystat.bas.gov.ph/index.asp?cont=selection&pageid%20=pxweb/dialog/varval.asp&ma=A10PNVCP&path=pxweb/database/main/MEGA/&lang=1



http://chipi.org.ph/

http://www.scribdcom/doc/%2032361610/Undergrad-Thesis-Consumers-Willingness-to-Pay-for-Organic-Rice-in-General-Santos-City



http://www.biotechforlife.com.ph/%20%09z_arch_increasing.htm

5

Elmont, R.J., 2010. A Study of the Possibilities to Add Value to Improve the Utilization

of RiceBran in Suriname-(ACP Project: 09 ACPSUR 007). Suriname Business

Forum.

Elmont, R. J., 2010. A Study on the Possibilities to Add Value to and Improve the

Utilizationof Rice Bran in Suriname. Suriname Business Forum. Retrieved 23

August 2011 from http://www.surinamebusinessforum.org/smartcms/

downloads/pdf/A_STUDYPOSIBILTIES_TO_IMPROVE_THE_UTILIZATION

_OF_RICE_BRAN_IN_SURINAME-final%20draft.pdf

FOOD AND AGRICULTURE ORGANIZATION (FAO), 2009. Retrieved 08 August

2011fromhttp://www.ft.com/ cms/s/0/68f8d2b8-77d3-11df-82c3-

00144feabdc0.html

FOOD AND AGRICULTURE ORGANIZATION, 1997. Feed Resources. Retrieved 30

July 2011 from http://www.fao.org/DOCREP/003/W6928E/w6928e05.htm.

George, S. 2010. Willingness to Pay for Locally Grown and Organically Produced Fruits

and Vegetables in Dominica.Graduate School of Clemson University. Retrieved

15 October 2011 from http://etd.lib.clemson.edu/documents/1285780089/George_

clemson_0050M_ 10751.pdf

Helal, A.M., 2009. Rice Industrial City: Rice Residue Management of Rice Bran, Straws

and Hulls. Faculty of Pharmacy, Cairo University. Retrieved 23 August 2011

fromhttp://neareast.fao.org/App_Uploads/NE2010010672/Files/EXPERTCONSU

LTATION-AGR.pdf

Hoogenkamp, H.W., 2010. Stabilized Rice Bran.An Innovative Ingredient for Meat

Emulsions and Beyond. Retrieved 30 June 2011 from Accessed at

http://henkhoogenkamp. com/Articles/Stabi lized%20Rice %20Bran19.pdf.

Hybridigm Consulting, Inc. Department of Agriculture Biotechnology Program,

2010.Capitalizing on the Global Demand for Philippine Natural

Ingredients.Department of Agriculture.

INTERNATIONAL RICE RESEARCH INSTITUTE, 2009. Rice Knowledge Bank.

Retrieved 29 July 2011 from http://www.knowledgebank.irri.org/rkb/index.

php/rice-milling/byproducts-and-their utilization.

International Quick Search (IQS) Directory, 2011. Industry Information: Pharmaceutical

Packaging Equipments. Retrieved 29 July 2011

84

http://www.surinamebusinessforum.org/smartcms/%20downloads/pdf/A_STUDYPOSIBILTIES_TO_IMPROVE_THE_UTILIZATION_OF_RICE_BRAN_IN_SURINAME-final%20draft.pdf



http://www.ft.com/%20cms/s/0/68f8d2b8-77d3-11df-82c3-00144feabdc0.html

http://www.ft.com/%20cms/s/0/68f8d2b8-77d3-11df-82c3-00144feabdc0.html

http://www.fao.org/DOCREP/003/W6928E/w6928e05.htm

http://etd.lib.clemson.edu/documents/1285780089/George_%20clemson_0050M_%2010751.pdf

http://etd.lib.clemson.edu/documents/1285780089/George_%20clemson_0050M_%2010751.pdf

http://neareast.fao.org/App_Uploads/NE2010010672/Files/EXPERTCONSULTATION-AGR.pdf

http://neareast.fao.org/App_Uploads/NE2010010672/Files/EXPERTCONSULTATION-AGR.pdf

http://www.knowledgebank.irri.org/rkb/index.%20php/rice-milling/byproducts-and-their%20utilization

http://www.knowledgebank.irri.org/rkb/index.%20php/rice-milling/byproducts-and-their%20utilization

5

fromhttp://www.iqsdirectory.com/packaging -equipment /pharmaceutical-

packaging-equipment/

Johnson, I. and Williamson, G., 2003. Phytochemicals Functional

Foods.WoodheadPublishing Ltd. North America, Boca Raton, Florida, USA.

McDonald, J.H.2009.Fisher’s Exact Test of Independence.Handbook for Biological

Statistics. Retrieved 27 March 2012 at http://udel.edu/~mcdonald/statfishers.html

Philippine Council for Health Research and Development (PCHRD)., 2011. Local

Nutraceutical Market Growing Stronger.Retrieved 16 September 2011 from

http://www.pchrd.dost. gov.ph/index.php/news-archive/245

Sirikul A, Moongngarm A and Khaengkhan P., 2009. Comparison of proximate

composition, bioactive compounds and antioxidant activity of rice bran and

defatted rice bran from organic rice and conventional rice. Asian Journal of Food

and Agro-Industry, 2(04): 731-743. ISSN 1906-3040.

Toriyama, K. et al, 2005. Rice is Life: Scientific Perspectives for the 21st Century.

International Rice Research Institute. Metro Manila, Philippines.

WORLD MISSION MAGAZINE. 2004. Retrieved 10 Aug 2011 from http://www.world

mission. ph/11December04/Philippines.htm

Yoshizaki, S., 2002. Report on the Local Survey on Rice Distribution and Management

in the Philippines, ODA Project for Improving Rice Distribution in Asia. Japan

Grain Inspection Association.

Zeithaml, V.A., 1988. Consumer perceptions of price, quality, and value: A means-end

model and synthesis of evidence. Retrieved 10 June 2011from

https://hec.unil.ch/docs/files/ 123/997/zeithaml88-1.pdf

85

http://www.iqsdirectory.com/

http://udel.edu/~mcdonald/statfishers.html

https://hec.unil.ch/docs/files/%20123/997/zeithaml88-1.pdf

5

APPENDIX A.

SURVEY QUESTIONNAIRE

UNIVERSITY OF THE PHILIPPINES LOS BANOS

College of Economics and Management

College, Laguna

MARKET POTENTIAL OF RICE BRAN AS

AN INGREDIENT TO NATURAL PRODUCTS OF SELECTED

MANUFACTURERS IN SELECTED AREAS IN CALABARZON, 2012

Disclaimer: All the information that will be provided by the company-respondents will be treated

with great confidentiality and for academic purposes only.

Note: Kindly furnish thequestionnaire completely. Please provide specific answers to the blanks

provided and check on the choices given for each question.

I. Plan to Venture

1. Knowing that rice bran is a natural ingredient and has the potential to be income-

generating, are you planning to venture into rice bran utilization?

( ) YES ( ) NO

2. Are you planning to venture into rice bran utilization in the next 5-10 years?

( ) YES ( ) NO

II. Awareness on Rice Bran

1. Are you aware that rice bran is a natural ingredient? ( ) YES ( ) NO

2. Are you aware that rice bran has potential to be income ( ) YES ( ) NO

generating?

III. Physical and Business Attributes of Rice Bran

Interview Schedule No. _____

Date: ____________________

86

5

1. What are the important attributes that you consider for your rice bran? Based from your

preference, kindly rate the given attributes below with 1 as most important attribute and 5

as the least important one.

Attributes Rating

Physical

Color, Scent and Purity

Nutritive Value

Storage Ability

Business

Accessibility

Price

Assured Supply

Government support and policies

III. Acceptability of the Different Forms of Rice Bran

1. Which of the following forms of rice bran is acceptable to be used in your future

natural ingredient production?

*Kindly check on the following choices. You can select more than one answer.

( ) Raw (Fresh Rice Bran) ( ) Crude Rice Bran Oil

( ) Stabilized Rice Bran (SRB) ( ) Refined Rice Bran Oil

2. For the rice bran forms you did not choose in question no. 1 of III, what are the possible

reasons why you find them not acceptable to be used in your future natural ingredient

production?

________________________________________________________________

________________________________________________________________

________________________________________________________________

IV. Willingness to Pay on the Different Forms of Rice Bran

1. Without having prior information and guide on the market prices of the different

forms of rice bran, kindly indicate the minimum and maximum amount that you would be

able and willing to pay (WTP) for a kilogram of the different forms of rice bran.

Forms of Rice Bran

Minimum WTP

(Php/kg or L)

Maximum WTP

(Php/kg or L)

Raw (Fresh) Rice Bran

Stabilized Rice Bran (SRB)

Crude Rice Bran Oil

Refined Rice Bran Oil

87

5

V. Sourcing Practices and Marketing Arrangements in Rice Bran Utilization

1. Which of the following sourcing practices do you prefer to practice in rice bran

utilization? ( ) Import ( ) Buy from local producers ( ) Both

Why do you think so? ______________________________________________

2. Which of the following marketing arrangements do you prefer to engage in rice

bran utilization?

( ) Long contract with local rice bran producers

( ) Production of own supply of inputs

( ) Production of own supply of inputs, processing and distribution of

manufactured good

VI. Perceived Demand Growth of Rice Bran

1. Based on your experience/ knowledge of the pharmaceuticals, nutraceuticals,

cosmetics and food industries, how do you assess the growth of demand for the

rice bran in the next 5 years?

( ) will remain the same ( ) will increase by ≤5%

( ) will increase by 6-10% ( ) will increase by 11-15%

( ) will increase by 16-20% ( ) will increase by ≥20%

( ) will decrease

2. What could be the limiting factor(s) for the production and growth of the demand of rice

bran? (Please Check)

Limiting Factor/s

Forms of Rice Bran

Raw

(fresh)

Stabilized

rice bran

Rice

bran

oil

(crude)

Rice bran oil

(refined)

Others, please

specify

Production

Quality and purity

concerns

Unstable ingredient

supply

Unreliable producers

of raw materials

Lack of affordable

technology solutions

Others, please specify

88

5

VII. Problems Encountered in Rice Bran

1. What are the current problems that you encountered in the utilization of rice bran?

_____________________________________________________________

_____________________________________________________________

_____________________________________________________________

VIII. Company Profile

1. Name of the Company: ______________________________________

2. Contact Number:___________________________________________

3. Email address: _____________________________________________

4. Years of operation _____________

5. Nature of the Company (Please Check)

( ) Cosmetics (soap, lotion & other personal care products)

( ) Pharmaceuticals (medicines and health benefits products derived from

chemicals)

( ) Nutraceuticals (dietary supplements with medical benefits derived from

food such as citrus, turmeric)

( ) Food additive/ Fortificants (ingredients for sausages, hotdogs, patties, etc.)

( ) Cooking oils (vegetable oil, rice bran cooking oil, etc)

( ) Essential and Massage Oils (citronella oil, pili oil, etc)

( ) Others, please specify: ___________________________________

7. Places of Operation

( ) Within the province/city/town ( ) Abroad

( ) Outside the province/city/town

8. Ownership Status_______________________________

9. Estimated No. of workers ________________________

10. Is your company a member of CHIPI? ( ) Yes ( ) No

If yes, please include the date of membership (optional) ______________

THANK YOU FOR YOUR COOPERATION & GOD BLESS!

Abigaile Lynne Emradura Aguila

89

MARKET POTENTIAL OF RICE BRAN AS AN INGREDIENT TO NATURAL PRODUCTS OF SELECTED MANUFACTURERS IN...

Documents

Transcript of MARKET POTENTIAL OF RICE BRAN AS AN INGREDIENT TO NATURAL PRODUCTS OF SELECTED MANUFACTURERS IN...